About the Recipe
Urad dal has a high protein content and is also rich in some essential vitamins, minerals and fibre.
Urid dal, also known as urad dal or Ulutham Paruppu, are black lentils that have been split and skinned. A common and popular legume in South Asia, they are used for making dal, poppadums, soups and dosas, the crisp pancakes of southern India.
1 cup urad dal
3 cups of water
2 tablespoons ghee
1-inch piece ginger root (grated)
1 clove garlic
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/2 teaspoon mineral salt
⅛ teaspoon asafoetida (hing)
1 small green chili (sliced)
Lemon for garnish
½ cup seasonal vegetables (optional)
The Urad Dal Tadka is a basic ingredient recipe.
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.