Authentic Dal Recipe- Urad & Chana Dal with Tadka

Last Updated on 2 months by Neha Deshmukh

Authentic Dal Recipe – Urad & Chana Dal with Tadka

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Urad & Chana Dal with a beautiful tadka. This dal is a staple in many Indian households, and for good reason. It’s incredibly nourishing, tastes amazing with rice or roti, and honestly, just feels like a warm hug in a bowl. I first learned to make this from my nani (grandmother), and it’s a recipe I’ve tweaked and perfected over the years. Let’s get cooking!

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s also packed with goodness. It’s a fantastic source of protein, fiber, and essential nutrients. Plus, the tadka (tempering) adds a layer of smoky, aromatic flavor that takes it to the next level. You’ll love how relatively simple it is to make, despite the incredible depth of flavor. It’s perfect for a weeknight meal or a special occasion.

Ingredients

Here’s what you’ll need to create this flavorful dal:

• 1 cup Split black urad dal (or whole black urad dal)
• 1/2 cup Chana dal
• 1/2 tsp Turmeric powder
• 3 Green chilies
• 1 1/2″ Ginger
• 4 cloves Garlic
• 1 Bay leaf
• 1″ Cinnamon stick
• 1 Large onion
• 1 Large tomato
• 2 tbsp Oil
• 1 tbsp Ghee
• 1/4 tsp Asafoetida
• 1/2 tsp Red chili powder
• 1 tsp Coriander powder
• 1/2 tsp Kasuri methi

Ingredient Notes

Let’s talk about these ingredients a little more, shall we?

Split Black Urad Dal (and Whole Black Urad Dal Variation): Urad dal is the star of this show! Split urad dal cooks faster, but you can absolutely use whole urad dal if you prefer. Just increase the soaking time to at least 4-6 hours. 1 cup of urad dal is approximately 200g.

Chana Dal: Benefits and Uses: Chana dal (split chickpeas) adds a lovely nutty flavor and texture. It’s also a great source of protein and fiber. 1/2 cup of chana dal is around 100g.

The Significance of Turmeric in Indian Cooking: Turmeric isn’t just about color; it has amazing health benefits and adds a subtle earthy flavor. It’s a staple in almost every Indian kitchen!

Regional Variations in Green Chili Usage: Feel free to adjust the number of green chilies based on your spice preference. Some regions in India use very spicy chilies, while others prefer a milder heat.

Ginger & Garlic: The Aromatic Base: Fresh ginger and garlic are essential for building flavor. Don’t skimp on these! I like to grate my ginger for a smoother texture.

Spices: Bay Leaf, Cinnamon, and Their Flavor Profiles: Bay leaf and cinnamon add a warm, fragrant aroma. They infuse the dal with a subtle sweetness and complexity.

Kasuri Methi: The Secret to Authentic Dal Flavor: Kasuri methi (dried fenugreek leaves) is the secret ingredient for that authentic dal flavor. Don’t leave it out! It adds a unique, slightly bitter, and incredibly savory note.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the urad dal and chana dal in plenty of water for about an hour. This helps them cook evenly and become beautifully soft.
2. Drain the soaked dals and add them to a pressure cooker with 3 cups of water, turmeric powder, grated ginger, and minced garlic.
3. Pressure cook for 4 whistles. Once the pressure releases naturally, lightly mash the dals with a spoon. Add another cup of water and let it simmer for a few minutes to reach your desired consistency.
4. While the dal is simmering, heat oil in a separate pan. Add the bay leaf and cinnamon stick, and let them sizzle for a moment. Then, add the chopped onion, remaining ginger-garlic, and slit green chilies. Sauté for about 4 minutes, until the onions are golden brown.
5. Add the chopped tomato and sauté for another 4 minutes, until it softens. Pour this fragrant mixture into the simmering dal.
6. Add salt to taste and a knob of butter (optional, but highly recommended!). Let the dal cook for 7-9 minutes, allowing the flavors to meld together.
7. Now, for the tadka! Heat ghee in a small pan. Add asafoetida, red chili powder, coriander powder, and kasuri methi. Sauté for just a few seconds, until fragrant. Be careful not to burn the spices!
8. Pour the tadka over the dal and mix well.

Expert Tips

Here are a few things I’ve learned over the years to make this dal perfect every time:

• Soaking the Dals for Optimal Texture: Soaking is key! It reduces cooking time and ensures a creamy texture.
• Achieving the Right Dal Consistency: Add water gradually to adjust the consistency. Some people prefer a thicker dal, while others like it more soupy.
• Mastering the Tadka: A Step-by-Step Guide: The tadka is all about timing. Don’t overcook the spices, or they’ll become bitter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Dal Adaptation: Simply skip the ghee in the tadka and use oil instead.
• Gluten-Free Assurance: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the number of green chilies and the amount of red chili powder to control the spice level. My family loves it medium-hot!
• Festival Adaptations (Diwali, Holi, etc.): During festivals, I sometimes add a pinch of garam masala to the dal for an extra festive touch.

Serving Suggestions

This dal is incredibly versatile. Serve it hot with:

• Pulkas (Indian flatbread)
• Steamed rice
• A side of cooling curd (yogurt)
• A fresh salad

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for longer storage.

FAQs

Let’s answer some common questions:

What is the best way to soak the dals for this recipe?

Just cover them with plenty of water and let them sit for at least an hour. You’ll notice they plump up nicely.

Can I use a pot instead of a pressure cooker?

Yes, you can! It will take much longer – about 1.5 to 2 hours – and you’ll need to stir occasionally to prevent sticking.

What can I substitute for ghee in the tadka?

You can use oil, but ghee adds a unique flavor that’s hard to replicate.

How do I adjust the consistency of the dal if it’s too thick or too thin?

Add water to thin it out, or simmer it uncovered for a few minutes to thicken it.

Can this dal be made ahead of time?

Absolutely! It’s a great make-ahead meal.

What are the health benefits of Urad and Chana Dal?

Both dals are excellent sources of protein, fiber, iron, and other essential nutrients. They’re great for digestion and overall health!

Enjoy this recipe, and let me know how it turns out for you! Happy cooking!