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
dierent 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 o 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.