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A creamy and comforting North Indian lentil dish made with split black gram. Tempered with aromatic spices in ghee, this dal is hearty, flavorful, and pairs perfectly with roti or rice.
For 4 servings
Prepare the Dal
Sauté the Masala Base
Pressure Cook the Dal
A creamy and comforting North Indian lentil dish made with split black gram. Tempered with aromatic spices in ghee, this dal is hearty, flavorful, and pairs perfectly with roti or rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 321.08 calories per serving with 13.42g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Prepare the Final Tempering (Tadka)
Combine and Garnish
Replace ghee with a neutral vegetable oil or coconut oil to make the dish completely plant-based.
For a Sattvic or Jain version, omit the onions and garlic. Increase the amount of ginger and add an extra pinch of hing to compensate for flavor.
For a restaurant-style creamy finish, stir in 1-2 tablespoons of fresh cream or cashew paste after adding the tadka.
Increase the number of green chilies or add a pinch of freshly ground black pepper along with the garam masala for extra heat.
Urad dal is a powerhouse of protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The high fiber content aids in digestion, prevents constipation, and promotes a healthy gut microbiome. It also helps in managing blood sugar levels and provides a feeling of fullness.
Being a good source of iron, urad dal helps in the production of red blood cells, preventing anemia and boosting overall energy levels.
It contains essential minerals like magnesium, iron, potassium, and calcium, which play a vital role in maintaining bone mineral density and strengthening bones.
Yes, Urad Dal Tadka is very healthy. It is an excellent source of plant-based protein, dietary fiber, iron, and magnesium. It aids in digestion, boosts energy, and is great for muscle health. Using ghee in moderation provides healthy fats.
One serving of Urad Dal Tadka (approximately 1 cup or 265g) contains around 350-400 calories. The exact count can vary based on the amount of ghee used.
Absolutely. You can cook it in a regular pot or Dutch oven. After soaking, cook the dal with water in a covered pot on low-medium heat for about 45-60 minutes, or until it is soft and mushy. You may need to add more water during the cooking process.
The creaminess of urad dal comes from proper soaking and cooking. Ensure you soak it for at least 30 minutes. Also, after pressure cooking, mashing the dal lightly with the back of a spoon helps release starches and creates a creamier texture.
Yes, but the cooking time and texture will be different. Whole urad dal needs to be soaked for a longer period (at least 4-6 hours or overnight) and will require more time to cook in the pressure cooker (around 8-10 whistles). The resulting dish will be similar to Dal Makhani.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling, so you may need to add a splash of hot water while reheating.
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