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Tadka Urad Dal
A classic Indian black gram dal tempered with ghee, cumin, ginger, green chilli and a hint of mango powder. This comforting, protein‑rich dish is perfect with roti, paratha or plain rice.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Handle the pressure cooker with care; steam can cause burns.
- • Hot ghee can splatter – keep a safe distance while tempering.
- • Asafoetida is potent; use only the pinch indicated.
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