Simple Urad Dal Tadka
A comforting, creamy North Indian dal made with split white urad dal, slow-simmered to perfection. The dal gets its soul from a sizzling ghee tadka of cumin, garlic, and dried red chilies. Simple, homestyle, and perfect with steamed rice or roti.
For 4 servings
- prep · ~30 min
Wash and soak the urad dal.
Rinse the urad dal 2-3 times under running water until the water runs clear. Soak in enough water to cover for 30 minutes. Drain before cooking.
TIPSoaking softens the dal and reduces cooking time significantly. - pressure cook · ~15 min
Pressure cook the dal with turmeric and salt.
Add the drained urad dal, 3 cups water, turmeric powder, and a pinch of salt to the pressure cooker. Close the lid and cook on medium heat for 4-5 whistles. Let the pressure release naturally.
- mix · ~2 min
Whisk the dal and adjust consistency.
Once the pressure drops, open the lid and whisk the dal vigorously with a ladle until smooth and creamy. Stir in 1 cup of warm water to reach your desired consistency. Place on low heat to keep warm.
TIPWhisking well gives the dal its signature smooth, creamy texture without any cream. - temper · ~2 min
Prepare the garlic-cumin tadka.
1.Heat ghee in a small tadka pan over medium heat until shimmering.2.Add cumin seeds and let them crackle and turn golden (20-30 seconds).3.Add chopped garlic and sauté until golden and fragrant (30-40 seconds).4.Toss in dried red chilies and a pinch of asafoetida. Stir for 10 seconds.5.Switch off the heat and immediately stir in the red chili powder.TIPDon't let the garlic burn. Golden is perfect; dark brown will taste bitter. - simmer · ~4 min
Pour the tadka over the dal and simmer.
Pour the hot tadka over the simmering dal. It will sizzle beautifully. Stir well, add the final pinch of salt, and let it gently simmer for 3-4 minutes so the flavors meld together.
- garnish
Finish with lemon and coriander. Serve hot.
Turn off the heat. Stir in the lemon juice and sprinkle chopped coriander leaves on top. Ladle into serving bowls.
TIPAdding lemon juice after cooking preserves its bright, fresh flavor.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking urad dal for at least 30 minutes ensures even cooking and a creamier texture.
- 2Whisk the cooked dal vigorously until smooth—this eliminates the need for cream or blending.
- 3When making tadka, add red chili powder off the heat to prevent burning and bitterness.
- 4For a deeper flavor, let the dal simmer for 5 minutes after adding the tadka.
- 5Leftover dal thickens overnight; thin it with warm water while reheating.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or neutral oil for a fully plant-based version that still delivers a rich tadka.
low oilLow-oil
Reduce ghee to 1 tablespoon and dry-roast the cumin and garlic briefly before adding a splash of water; ideal for lighter daily eating.
with onion tomatoWith onion-tomato
Sauté ¼ cup finely chopped onion and ¼ cup tomato in the tadka before adding spices for a more substantial, tangier dal.
Why this is on our healthy list.
Rich in Plant Protein
Urad dal provides a hearty dose of protein, making this dish a valuable staple for vegetarian and vegan diets.
Supports Digestion
Asafoetida and cumin in the tadka are traditionally used to aid digestion and reduce bloating.
Low in Saturated Fat
This dal uses a modest amount of ghee, keeping saturated fat in check while still delivering rich flavor.
Frequently asked questions
Yes, soak the dal for 1 hour, then simmer in a pot with 4 cups water for 30-40 minutes until soft and creamy, stirring occasionally.
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