Cooking Urad Dal Tadka in the Dhaba style (roadside eatery style) adds a rustic and robust flavor to the dish. Here’s a recipe for making Urad Dal Tadka with a dhaba-style twist:
Ingredients:
- 1 cup split black gram (urad dal), washed and soaked for 1-2 hours
- 3 cups water (for soaking)
- 2 cups water (for cooking)
- 1 medium onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2-3 green chilies, slit lengthwise
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons cooking oil or ghee
- Fresh cilantro leaves for garnish
For Tadka (Tempering):
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2-3 dried red chilies
- A pinch of asafoetida (hing)
Instructions:
- Soaking:
- Wash the split black gram (urad dal) under running water until the water runs clear.
- Soak the dal in 3 cups of water for 1-2 hours. This helps in softening the dal and reducing the cooking time.
- Cooking the Dal:
- After soaking, drain the urad dal and rinse it again.
- In a pressure cooker or a pot, heat oil or ghee over medium heat.
- Add cumin seeds and mustard seeds. Let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add minced ginger, garlic, and green chilies. Sauté for another couple of minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they turn mushy and oil starts to separate.
- Now, add turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a minute.
- Add the drained urad dal to the pot and mix everything together.
- Pour in 2 cups of water and stir to combine all the ingredients.
- If using a pressure cooker, close the lid and cook for about 4-5 whistles or until the dal is cooked through. If using a pot, cover and cook until the dal is soft and cooked through, stirring occasionally. It may take about 25-30 minutes.
- Once cooked, let the pressure release naturally before opening the lid.
- Tadka (Tempering):
- Heat ghee in a small pan over medium heat.
- Add cumin seeds and mustard seeds. Let them crackle.
- Add dried red chilies and a pinch of asafoetida (hing). Fry for a few seconds until aromatic.
- Pour this tempering over the cooked dal and mix well.
- Finishing Touch:
- Garnish with freshly chopped cilantro leaves.
- Serve hot with rice or roti.
Enjoy the authentic dhaba-style Urad Dal Tadka with its rich flavors and aroma! Adjust the spiciness according to your taste preference.