Urad Dal Tadka

Name: Urad Dal Tadka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup urad dal (split, skinless, rinsed and soaked for 30 minutes); 3 cup water (for cooking the dal); 1 pinch turmeric powder; 0.5 tsp salt; 1 tbsp ghee; 1 tsp cumin seeds; 1 pinch asafoetida; 5 pcs garlic (cloves, finely chopped); 1 pcs green chili (finely chopped); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 pinch red chili powder; 1 pinch garam masala; 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(93)

TASTE SCORE

8/10

A comforting bowl of split urad dal cooked until soft and finished with a fragrant tempering of cumin, garlic, onion, and tomato. It is simple, homely, and pairs beautifully with rice or roti.

PREP

10m

COOK

30m

SERVES

1 KATORI

226 cal

SERVINGS

METHOD · 7 STEPS

prep
Rinse and soak the urad dal.
Wash the urad dal well, then soak it in enough water for 30 minutes. Drain before cooking.
pressure cook · ~20 min
Pressure cook the dal until soft.
1.Add soaked urad dal to a pressure cooker with water, turmeric powder, and salt.
2.Close the lid and cook on medium heat for 15 to 18 minutes until the dal is soft and mashable.
3.Let the pressure drop naturally, then open the cooker and lightly mash the dal for a creamy texture.
TIPIf the dal looks too thick after cooking, stir in a little hot water to loosen it.
temper · ~6 min
Make the tadka.
1.Heat ghee in a small pan over medium heat.
2.Add cumin seeds and let them crackle for 20 to 30 seconds.
3.Add asafoetida, garlic, and green chili, then cook until the garlic smells fragrant.
4.Add onion and cook until light golden, about 4 to 5 minutes.
TIPKeep the heat medium so the garlic browns gently and does not turn bitter.
saute · ~5 min
Cook the tomato and spices.
1.Add tomato to the pan and cook until soft and pulpy.
2.Add red chili powder and garam masala.
3.Mix well and cook for 1 minute until the masala smells roasted.
simmer · ~5 min
Combine the dal with the tadka.
Pour the cooked dal into the pan with the tadka and mix well. Simmer for 4 to 5 minutes so the flavors come together.
garnish
Garnish with cilantro.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking the split urad for 30 minutes helps it cook evenly and turn creamy without long simmering.
2
Cook the dal until the grains are fully mashable; urad tastes best here when it is soft, not grainy.
3
Lightly mash only part of the cooked dal so the final texture stays creamy with some body.
4
Let the cumin crackle fully in ghee before adding garlic; this blooms the spice and perfumes the tadka.
5
Cook the onion to light golden, not deep brown, so the tadka stays sweet and balanced.
6
Simmer the dal with the tadka for a few minutes after combining; pouring tadka on top and serving immediately tastes less integrated.
7
If reheating leftovers, add a splash of hot water first because urad dal thickens noticeably as it rests.