Urad Dal Tadka – Manjula’s Kitchen

Urad Dal Tadka

Tadka Urad Dal

Tadka Urad Dal was a well-liked lentil dish in my household whereas I used to be rising up. Dal is a staple dish in Indian meals and, for many Indian vegetarians, a frequent supply of protein. This scrumptious, nourishing dish can accompany any variety of completely different meals.

Prep Time 10 minutes

Prepare dinner Time 15 minutes

Whole Time 45 minutes

Course Predominant Course

Delicacies Indian

  • 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


  • 3 Tbsp ghee clarified butter
  • 1/2 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1 inexperienced chili sliced
  • 1 Tbsp ginger thinly sliced
  • 1/2 tsp purple pepper alter to style
  • 4 items lemon for garnishing
  • Wash and soak urad dal for a minimum of 20 minutes. Dal might be double in quantity after soaking. Drain the water.

  • Put dal with 2 cups water right into a strain cooker and add salt, turmeric, and ginger. Shut the quilt and prepare dinner on medium excessive warmth.

  • When the strain cooker begins to steam, flip the warmth right down to low and prepare dinner for 5 minutes.

  • Flip off the warmth and wait till all of the steam has escaped earlier than opening the strain cooker. Dal needs to be gentle. If wanted add extra water, dal needs to be not very mushy you need to have the ability to see the grains. You must have the ability to scoop the dal with roti. Dal will thicken because it sits after cooking. So depart it extra liquid than you need it to be.

  • Add garam masala, and mango powder combine it nicely.


  • Warmth ghee in a small saucepan. Take a look at the warmth by including one cumin seed to the ghee; if it cracks instantly, the oil is prepared. Add the cumin seeds. Once they start to crack, add the asafetida, ginger, and inexperienced chilies. Stir for just a few seconds. Add purple chili powder and 1 tablespoon of water to forestall the spices from burning. Pour spiced chaunk over scorching dal, earlier than serving.

Initially posted 2016-07-07 23:21:08.

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