Urad Dal Tadka

Dal tadka is amongst the most popular Indian lentils served at homes and in Indian restaurants across the world. It is traditionally made with Toor Dal (pigeon peas) or Masoor dal (red lentil). Dal Tadka is basically cooked dal with tadka. The English translation for tadka is“tempering”, and it is the technique in which whole or ground spices are briefly roasted in oil or ghee (clarified butter) in order to release their essential oils, thus making their flavour more aromatic. After roasting, the tadka is added to the dal.

There are about a dozen variety of dals in an Indian pantry, with the most common ones being Moong dal, Toor dal, Masoor dal, Urad dal and Chana dal. Urad dal comes in two varieties whole or split and each of them comes either with or without skin. The whole dal with skin is most commonly used in making Dal Makhani, one of the most renowned North Indian dishes.

This is another one of my mum’s recipes. It was a favoured dal when I was growing up. This dal is typically richer and creamier in texture compared to the other staples like moong and chana dal, and that too without any added cream. This is a quick, wholesome and simple recipe which compliments almost all Indian meals perfectly.

.

Helpful Tips and Tricks to make Urad Dal Tadka:

• It is best to soak the lentils or beans before cooking as they cook faster and also prevents bloating and flatulence.
• This dal is best enjoyed when it has a thicker consistency but if you want a thinner curry, add more water.
• Adjust the spices according to your taste.
• You can make this dal a day in advance and store in a refrigerator. Just make sure you add the tempering just before serving.

.

.

Urad Dal Tadka

Serves: 4 Prep Time: 20 min Cooking Time: 40 min 40 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Pin

Print

Ingredients

• 1/2 cup urad dal
• 2 cups water
• 1 tbsp ghee (oil for vegan option)
• 1 tbsp ginger, finely chopped
• 1 tbsp garlic, finely chopped
• 1-2 fresh green chillies, chopped
• 2 tomatoes, finely chopped
• 1/4 tsp salt
• 1/4 tsp turmeric powder
• 1/4 tsp coriander powder
• 1/4 tsp red chilli powder
• 1/4 tsp garam masala
• 1/8 tsp asafoetida
• 1 clove
• 1 bay leaf
• Coriander leaves for garnish

For Tadka:

• 1/2 tbsp ghee
• 1/4 tsp cumin seeds
• 1-2 whole dry red chillies
• 1 clove garlic, finely chopped

method

1. Rinse the urad dal in a fine mesh strainer under cool, running water. Place the dal with 2 cups of water in a small saucepan and let it soak for 20 minutes. 
2. Put the pan over a medium-high heat and bring to a simmer, remove the foam which forms at the top. Add 1/4 tsp of turmeric powder, reduce the heat slightly and cook until the lentils are tender, this should take about 25-30 minutes. Meanwhile cook the spices as below.
3. Heat 1 tbsp ghee in a medium skillet over a medium heat. Add the cumin, asafoetida, bay leaf and clove. Add the garlic, ginger and chopped chillies and sauté for a few minutes. Add the tomatoes, red chilli powder, coriander powder and salt, sauté until the tomatoes start to leave oil. Add the garam masala and mix well. Reduce the heat to low, and keep warm while the dal cooks.
4. Add the tomato mixture to the cooked dal and stir to combine. Add the chopped coriander and adjust the seasoning according to your taste.
5. To make the Tadka, heat the remaining ghee in a small saucepan over a medium heat, add the cumin seeds and whole red chilli, and when they splutter remove from heat and add the garlic. It will brown quickly so add to the dal immediately. 
6. Garnish with the remaining coriander, stir and serve hot with rice or roti.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!