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Urad Dal Tadka

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Tadka Urad Dal

Tadka Urad Dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 1 cup urad dal (washed)
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 1 Tbsp ginger (finely chopped)
  • 2 cups water
  • 1/4 tsp garam masala
  • 1/2 tsp mango powder (amchoor)

Seasoning

  • 3 Tbsp ghee (clarified butter)
  • 1/2 tsp cumin seeds (jeera)
  • 1/8 tsp asafetida (hing)
  • 1 green chili (sliced)
  • 1 Tbsp ginger (thinly sliced)
  • 1/2 tsp red pepper (adjust to taste)
  • 4 pieces lemon (for garnishing)

Method

  1. Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water.

  2. Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat.
  3. When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes.

  4. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
  5. Add garam masala, and mango powder mix it well.

Seasoning

  1. Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving.

Recipe Notes

Tadka urad dal is ready serve with roti or paratha, or with plain rice.


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15 thoughts on “Urad Dal Tadka

  1. I made Tadka Urad Dal for dinner last night. It was so good, I couldn’t wait for dinner time today so I could eat what was leftover. Thank you Manjula for the videos of your recipes. It really helps when I am making a new dish to see how it should be done.

  2. Namaste! Thank you and your father for a delicious recipe. The lemon is a perfect garnish. The dish is scrumptious!

  3. Wonderful change of pace to add variety to daily life! 🙂 Very unusual and delicious; home-style and comforting. 🙂 Thanks so much!

  4. Hello Manjula, I have a Vinod pressure cooker, and I only cooked the urad dal for 1 whistle, which was about 12 minutes. The dal was not as soft as you showed. Do you know how many whistles it should take? Thank you and I learn so much from your videos.

  5. Manjula ji,

    Did you use whole urad dal or split urda dal? Is it ok to use split urad dal with skin?

    Thank you.
    Sanjana

  6. Love your recipes, but not everyone has a pressure cooker (like me!). Perhaps you could give the cooking times for non-pressure cooker cooks! Thanks.

    1. Ellen, will take about 30 minutes of cooking use larger pot, because when you are cooking any lentils, dal will foam when it comes to boil in beginning, also will need more water.

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