Black Gram Split Dal (Urad Dal)

Serves: 3–4 people

Ingredients

• 1 cup black gram split dal (urad dal)
• Salt to taste
• 1-inch ginger (crushed or paste)
• 5–6 garlic cloves (paste)
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• 1 green chilli (whole)
• 1 red chilli (whole)
• 1 large tomato (roughly chopped)
• 1 medium onion (roughly chopped)
• 2 tbsp desi ghee

For Tadka (Tempering)

• 2 tbsp desi ghee
• 1 medium onion (finely chopped)
• ½ tsp red chilli powder
• ½ tsp garam masala
• Pinch of hing (asafoetida) (optional but recommended)

Garnish

• 2 tbsp fresh coriander leaves (chopped)

Method

1. Wash the urad dal 2–3 times until the water runs clear.
2. Soak for 30–60 minutes (optional but recommended for softer texture and faster cooking).
3. Add soaked dal to a pressure cooker.
4. Add salt, turmeric powder, ginger-garlic paste, green chilli, red chilli, onion, and tomato.
5. Add 3–4 cups water (enough to fully cover the dal).
6. Mix gently.
7. Pressure cook for 2–3 whistles on medium flame.
8. Let the pressure release naturally.
9. Open and check consistency.
10. Simmer 10–15 minutes if you want thicker dal.
11. Add hot water if it becomes too thick.
12. Stir in fresh coriander leaves.

Tadka (Tempering)

1. Heat 2 tbsp desi ghee in a pan.
2. Add pinch of hing (optional).
3. Add chopped onions and sauté until dark golden brown.
4. Add red chilli powder and garam masala.
5. Mix quickly (do not burn spices).
6. Turn off flame immediately.
7. Pour hot tadka over cooked dal and mix well.

Serving Suggestions

• Serve hot with steamed rice (best combination).
• Also pairs well with roti, naan, or paratha.
• Add pickle, onion salad, and papad for a full dhaba-style meal.

Tips

• Soaking improves texture and reduces cooking time.
• Always add tadka at the end for maximum flavor.
• Urad dal thickens after resting—adjust water accordingly.
• Cook on medium flame for best taste and texture.
• Fresh ginger-garlic paste gives strong dhaba aroma.