Tadka Urad Dal

Ingredients

• 1 cup Urad Dal (washed and soaked for 20 minutes)
• 1 teaspoon Salt (to taste)
• 0.25 teaspoon Turmeric Powder (ground, haldi)
• 1 tablespoon Ginger (finely chopped)
• 0.25 teaspoon Garam Masala (ground spice blend)
• 0.5 teaspoon Mango Powder (Amchoor) (dried mango powder)
• 3 tablespoons Ghee (clarified butter, unsalted)
• 0.5 teaspoon Cumin Seeds (whole seeds, jeera)
• 0.125 teaspoon Asafoetida (Hing) (pinch, optional)
• 1 piece Green Chilli (sliced lengthwise)
• 1 tablespoon Ginger (thinly sliced for tadka)
• 0.5 teaspoon Red Chilli Powder (ground)
• 4 slices Lemon (for garnish)

Instructions

1. Soak Urad Dal

   Rinse 1 cup urad dal under running water, place in a bowl, cover with water and let soak for 20 minutes until the volume doubles.

   Time: PT20M

2. Prepare Aromatics & Spices

   Finely chop 1 tbsp ginger, slice the green chilli, and measure all spices (salt, turmeric, garam masala, amchoor, cumin, hing, red chilli powder).

   Time: PT5M

3. Pressure Cook Dal

   Drain the soaked dal. Add it to the pressure cooker with 2 cups water, 1 tsp salt, 1/4 tsp turmeric and 1 tbsp chopped ginger. Close the lid, bring to high heat until the whistle, then lower the heat and cook for 5 minutes.

   Time: PT5M

   Temperature: high

4. Release Pressure

   Turn off the heat and allow the steam to escape naturally until the pressure valve stops. Open the cooker once all steam has released.

   Time: PT5M

5. Season the Dal

   Stir in 1/2 tsp amchoor and 1/4 tsp garam masala. Mix gently and taste for salt.

   Time: PT1M

6. Make Tadka (Tempering)

   Heat 3 tbsp ghee in a small pan over medium‑high heat until shimmering. Add 1/2 tsp cumin seeds; let them crack. Add 1/8 tsp asafoetida, sliced green chilli and 1 tbsp thinly sliced ginger; stir for a few seconds until the chilli blisters. Add 1/2 tsp red chilli powder, then turn off the heat.

   Time: PT3M

   Temperature: medium-high

7. Finish Dish

   Pour the hot tadka over the cooked dal, stir gently, garnish with lemon slices and serve immediately with roti, paratha or rice.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

20 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Urad Dal: Split urad dal, Moong dal
• Instead of Salt: Sea salt, Kosher salt
• Instead of Turmeric Powder: Fresh turmeric grated
• Instead of Ginger: Ginger paste
• Instead of Garam Masala: Curry powder
• Instead of Mango Powder (Amchoor): Lemon juice (different flavor)
• Instead of Ghee: Unsalted butter, Vegetable oil
• Instead of Cumin Seeds: Ground cumin (less crackle)
• Instead of Asafoetida (Hing): Garlic powder (different flavor)
• Instead of Green Chilli: Jalapeño, Serrano
• Instead of Ginger: Ginger paste
• Instead of Red Chilli Powder: Paprika (milder)
• Instead of Lemon: Lime wedges

Equipment Needed

• Pressure Cooker
• Small Pan or Skillet
• Knife
• Cutting Board
• Measuring Spoons
• Ladle or Spoon
• Bowl for Soaking

Critical Steps — Do Not Skip

• Soaking the urad dal for 20 minutes.
• Cooking the dal under pressure for the correct time.
• Natural pressure release before opening the cooker.
• Cracking the cumin seeds in hot ghee.
• Adding red chilli powder off the heat to prevent bitterness.

Chef Tips from the Video

• Use fresh ginger for a brighter flavor.
• A squeeze of lemon juice can replace lemon slices if preferred.
• For extra aroma, add a few curry leaves to the tadka.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 1 month; reheat gently.

Room temperature: Not recommended; dal can spoil quickly.

Make-Ahead Tips

• Soak the dal a few hours ahead or overnight for even softer texture.
• Cook the dal in advance and refrigerate; reheat with a splash of water.
• Tadka can be prepared up to 30 minutes ahead; keep warm and add just before serving.