Urad Dal Fry

1. 1
   pressure cook · ~20 min

   Pressure cook the urad dal.

   1.Drain soaked urad dal and add to pressure cooker with 3 cups water and turmeric powder.

   2.Close the lid and pressure cook on medium-high heat.

   3.Wait for 3 whistles, then lower the heat and cook for another 5 minutes.

   4.Let the pressure release naturally.

   TIPNatural pressure release keeps the dal creamier — don't rush it with cold water.
2. 2
   simmer · ~5 min

   Mash and simmer the dal.

   1.Open the pressure cooker and whisk the dal well until smooth and creamy.

   2.Add 1 cup water to adjust consistency.

   3.Stir in salt and bring to a gentle simmer over low heat for 5 minutes.
3. 3
   temper · ~5 min

   Make the tadka.

   1.Heat ghee in a small pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add chopped garlic and sauté until golden (1 minute).

   4.Add dried red chilies and asafoetida, stir for 15 seconds.

   5.Add chopped onion and sauté until soft and translucent (3-4 minutes).

   TIPGarlic should turn light golden, not dark brown — it will taste bitter if burnt.
4. 4
   saute · ~3 min

   Add tomatoes and spices to the tadka.

   1.Add chopped tomato and slit green chilies to the pan.

   2.Cook until tomatoes soften and the ghee starts to separate (2-3 minutes).

   3.Sprinkle red chili powder, stir for 30 seconds.

   4.Pour the tadka immediately over the simmering dal.
5. 5
   simmer · ~2 min

   Finish the dal.

   1.Stir the tadka into the dal and let it simmer together for 2 minutes.

   2.Turn off the heat and sprinkle garam masala over the top.

   3.Add lemon juice and mix gently.

   TIPAdding garam masala at the end preserves its aromatic punch.
6. 6
   garnish

   Garnish with fresh cilantro and serve hot.

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