Urad Dal Recipe – Authentic Indian Dal Tadka with Crispy Onions

Last Updated on 2 months by Neha Deshmukh

Urad Dal Recipe – Authentic Indian Dal Tadka with Crispy Onions

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? For me, it instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the happy chatter of family. Today, I’m sharing my go-to recipe for Urad Dal – a creamy, flavorful lentil dish that’s surprisingly easy to make. This isn’t just a dal recipe; it’s the dal I make when I want a hug in a bowl! It’s a classic Dal Tadka, elevated with perfectly crispy fried onions.

Why You’ll Love This Recipe

This Urad Dal recipe is a winner for so many reasons. It’s incredibly flavorful, packed with protein, and comes together in under an hour. It’s also wonderfully versatile – you can adjust the spice level to your liking and serve it with rice, roti, or even a side of jeera rice. Plus, the crispy onions? They take it to a whole new level of deliciousness!

Ingredients

Here’s what you’ll need to create this comforting dish:

• 1 cup Urad Daal (approximately 200g)
• 2 tbsp Oil (30ml)
• 1.25 cups Water (300ml) – plus more if needed
• 2 cloves Garlic, minced
• 1 inch Ginger, minced
• 0.5 tsp Cumin Powder (2.5ml)
• 1 tsp Coriander Powder (5ml)
• 0.25 tsp Turmeric Powder (1.25ml)
• Red Chili Powder, to taste (start with ¼ tsp/1.25ml)
• 0.5 tsp Cumin Seeds (2.5ml)
• Salt, to taste
• 0.5 medium Onion, thinly sliced
• Green Chili, to taste (optional)
• Lime Juice, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Urad Dal: The Heart of the Recipe – Urad dal, also known as black gram, is the star here. It cooks up beautifully creamy and has a lovely, slightly earthy flavor.
• Regional Variations in Dal Tadka – Dal Tadka isn’t a single recipe! Every family and region has its own spin. Some add tomatoes, others use different spices. Feel free to experiment!
• The Importance of Fresh Ginger and Garlic – Seriously, don’t skimp on these. Freshly minced ginger and garlic add so much aroma and flavor.
• Spice Blend Breakdown: Turmeric, Coriander, and Cumin – This trio is the foundation of many Indian dishes. Turmeric adds color and health benefits, coriander brings a warm, earthy note, and cumin adds a smoky depth.
• Oil Choice: Traditional vs. Modern Options – Traditionally, ghee (clarified butter) is used for tempering, which adds a beautiful richness. However, vegetable oil or any neutral oil works perfectly well too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dal: Start by washing the urad dal thoroughly under cold water. Then, soak it in water for about an hour. This helps it cook faster and become beautifully soft. After soaking, drain the dal completely.
2. Sauté Aromatics: Heat 1 tsp of oil in a pressure cooker. Add the minced garlic and ginger and sauté for about 30 seconds, until fragrant. Don’t let it burn!
3. Bloom the Spices: Mix the turmeric, coriander, cumin, and red chili powder with 2 tbsp of water to form a paste. Add this paste to the cooker and cook for another 30 seconds. This “blooming” process releases the spices’ flavors.
4. Pressure Cook: Add the drained dal, 1.25 cups of water, and salt to the pressure cooker. Give it a good stir. Pressure cook for 2 whistles (about 10-12 minutes). Let the pressure release naturally.
5. Fry the Onions: While the dal is cooking, heat the remaining oil in a separate pan. Fry the sliced onions until they’re golden brown and crispy. This takes patience, but it’s so worth it! Remove them from the pan and set aside on a paper towel to drain.
6. Temper the Dal: In the same pan, temper the cumin seeds and green chilies (if using). Once the cumin seeds start to sizzle, add the cooked dal and mix well.
7. Garnish & Serve: Garnish with the crispy fried onions, a squeeze of lime juice, and fresh cilantro. Serve hot with rice or roti.

Expert Tips

A few little secrets to make your Urad Dal perfect:

• Achieving the Perfect Dal Consistency: If the dal is too thick, add a little hot water. If it’s too thin, simmer it for a few minutes longer.
• How to Prevent Dal from Sticking to the Bottom of the Cooker: Make sure you’re using enough water and stirring occasionally during the cooking process.
• Tips for Crispy Fried Onions: Use a generous amount of oil and fry the onions in batches to avoid overcrowding the pan.
• Understanding Pressure Cooking Times for Urad Dal: Cooking times can vary depending on your pressure cooker. Start with 2 whistles and check the dal’s consistency.

Variations

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

• Vegan Urad Dal: This recipe is naturally vegan! Just ensure you’re using vegetable oil instead of ghee.
• Gluten-Free Urad Dal: This recipe is also naturally gluten-free.
• Spice Level Adjustment: Mild, Medium, and Hot: Adjust the amount of red chili powder to your liking. Start with a small amount and add more as needed. My family prefers a medium spice level!
• Festival Adaptations: Serving Urad Dal During Special Occasions: During festivals, I sometimes add a dollop of homemade white butter (makhan) on top for extra richness.

Serving Suggestions

Urad Dal is incredibly versatile. Here are a few of my favorite ways to serve it:

• With steamed rice and a side of vegetable curry.
• With roti or naan for a comforting meal.
• As part of a larger Indian thali (platter).
• Alongside jeera rice for a flavorful combination.

Storage Instructions

Leftover Urad Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day!

FAQs

Let’s answer some common questions:

• What is the best way to soak urad dal for optimal texture? Soaking the dal for at least an hour is key. You can even soak it overnight for an even softer texture.
• Can I use a pot instead of a pressure cooker to make this dal? Yes, you can! It will take longer – about 45-60 minutes – and you’ll need to add more water.
• How can I adjust the spice level of this Urad Dal recipe? Start with a small amount of red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• What is the significance of tempering (tadka) in Indian cooking? Tempering is a crucial step in Indian cooking. It infuses the oil with the flavors of spices and aromatics, which then get transferred to the dish.
• Can I make this dal ahead of time and reheat it? Absolutely! Dal actually tastes better the next day as the flavors meld together.