Urad Dal

🛒 Ingredients

• Urad Dal (Split Black Lentils) 50 g · 175 kcal
• Water 200 g · 0 kcal
• Vegetable Oil 10 g · 90 kcal
• Onion 50 g · 20 kcal
• Tomato 70 g · 13 kcal
• Ginger-Garlic Paste 10 g · 8 kcal
• Green Chili 5 g · 2 kcal
• Cumin Seeds 2 g · 8 kcal
• Turmeric Powder 1 g · 3 kcal
• Red Chili Powder 1 g · 3 kcal
• Garam Masala 1 g · 4 kcal
• Asafoetida (Hing) 0 g · 0 kcal
• Fresh Coriander Leaves 5 g · 1 kcal

👨‍🍳 Instructions

1. Rinse the urad dal thoroughly under running water, then soak it in 200ml of fresh water for at least 30 minutes, or preferably 1-2 hours.
2. Drain the soaked dal and place it in a pressure cooker with 200ml fresh water and turmeric powder. Cook for 3-4 whistles or until soft and mushy; alternatively, boil in a pot until tender.
3. While the dal is cooking, prepare the tempering (tadka). Heat vegetable oil in a small pan over medium heat.
4. Add cumin seeds and asafoetida to the hot oil; once they splutter, add chopped onion and green chili. Sauté until the onion turns translucent.
5. Add ginger-garlic paste and sauté for another minute until fragrant, then mix in chopped tomatoes and cook until they soften and the oil separates.
6. Stir in red chili powder and garam masala, cooking for 30 seconds to release their aromas. Pour this tempering into the cooked dal.
7. Add salt to taste and gently stir everything together. Bring the dal to a gentle simmer for 5-7 minutes, allowing the flavors to meld.
8. Garnish with fresh coriander leaves and serve hot with rice or roti.