Rajdhani

Dhuli Urad Dal Tadka (Split & Skinned Black Gram Lentil Curry)

Prep Time 15 min

Cook Time 25 min

Servings 4 People

Ingredients

1 1 cup (approx. 200g) Urad Dhuli (Split & Skinned Black Gram)

2 3 cups (for cooking dal) + extra for adjustment Water

3 1 medium, finely chopped Onion

4 1 medium, finely chopped (or 1/2 cup tomato puree) Tomato

5 1 tbsp Ginger-Garlic Paste

6 1-2, slit (adjust to taste) Green Chili

7 2 tbsp Ghee or Oil

8 1 tsp Cumin Seeds (Jeera)

9 1/4 tsp Asafoetida (Hing)

10 1/2 tsp Turmeric Powder (Haldi)

11 1 tsp (adjust to taste) Red Chili Powder (Lal Mirch)

12 1.5 tsp Coriander Powder (Dhaniya)

13 1/2 tsp Garam Masala

14 To taste Salt

15 2 tbsp, chopped (for garnish) Fresh Coriander Leaves

16 1 tsp (optional, for brightness) Lemon Juice

Instructions

1 Rinse the Urad Dhuli several times under running water until the water runs clear. Soak the dal in fresh water for 30 minutes to 1 hour. This aids in faster and more even cooking. Drain the water.

2 In a pressure cooker, combine the drained urad dal with 3 cups of fresh water, 1/4 tsp turmeric powder, and a pinch of salt. Cook for 3-4 whistles on medium-high heat, then reduce heat and simmer for 5-7 minutes. Allow the pressure to release naturally. Alternatively, cook in a heavy-bottomed pot until soft and well-cooked, about 25-30 minutes, adding more water if needed.

3 While the dal is cooking, prepare the tadka base. Heat 1 tbsp ghee or oil in a separate pan over medium heat. Add the finely chopped onion and sauté until it turns golden brown, approximately 5-7 minutes.

4 Add the ginger-garlic paste and slit green chilies to the pan. Sauté for another minute until the raw smell of ginger-garlic disappears.

5 Introduce the finely chopped tomatoes (or tomato puree) and cook until they soften and the oil starts to separate from the masala, about 5-7 minutes. Now, add the remaining turmeric powder, red chili powder, and coriander powder. Sauté for 1-2 minutes until fragrant, adding a splash of water if the masala begins to stick to the pan.

6 Once the dal is cooked, gently mash it slightly with a spoon or ladle in the pressure cooker for a creamier texture. Add the cooked dal to the prepared masala base in the pan. Mix everything well.

7 Adjust the consistency by adding more hot water if you prefer a thinner dal. Bring the dal to a gentle simmer. Add salt to taste and garam masala. Let it simmer for 5-7 minutes for the flavors to meld beautifully.

8 For the final tempering (optional but highly recommended): In a small pan, heat the remaining 1 tbsp ghee. Add cumin seeds and asafoetida. Once the cumin seeds splutter and turn golden brown, immediately pour this hot tempering over the simmering dal.

9 Stir in fresh chopped coriander leaves and lemon juice (if using). Serve hot with steamed rice, roti, or naan for a complete meal.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

Urad Dhuli

Dhuli Urad Dal Tadka (Split & Skinned Black Gram Lentil Curry)

Ingredients

Instructions

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