Banyan Blog
Urad Dal Tadka

Urad Dal Tadka

Key Takeaways

  • Urad Dal Tadka: Recipe uses 1 cup urad dal, soaked 4–6 hours, simmered in 3 cups water with turmeric and salt until tender, about 45 minutes.
  • Spiced Ghee Tadka: Prepare topping by heating 2 tablespoons ghee, adding ½ teaspoon cumin seeds until popping, then garlic, grated ginger, hing and sliced green chili until garlic is golden.
  • Serving & Garnish: Drizzle the aromatic spiced ghee over cooked urad dal and finish with a lemon slice; recipe ingredients list includes ginger, garlic, turmeric, asafoetida, and mineral salt.

Ingredients:

  • 1 cup urad dal
  • 3 cups water
  • 2 tablespoons ghee
  • 1 inch piece ginger root (grated)
  • 1 clove garlic
  • ¼ teaspoon turmeric powder
  • ½ teaspoon cumin seeds
  • ⅛ teaspoon asafoetida (hing)
  • 1 small green chili (sliced)
  • ½ teaspoon mineral salt
  • Lemon for garnish

Directions:

Wash and soak the dal 4–6 hours, or overnight if possible.

Drain and add the dal to a saucepan with the water, turmeric, salt, and half of the grated ginger. Bring to a boil, then reduce heat to medium-low and cook until dal is tender, about 45 minutes.

In a skillet, heat the ghee and cumin seeds. When the seeds begin to pop, turn the heat to low and add the garlic, chili, hing, and the second half of the grated ginger. Stir until the garlic is golden, then turn off the heat.

Drizzle the spiced ghee topping over the urad dal, and garnish with a slice of fresh lemon.

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