Whole Skinless Black Gram Soup (Tadka Urad Dal)

I have been  eating more vegetarian food so I need to spice up my cooking. I got this recipe from a very pleasant lady called Manjula. It’s simple and straightforward and great for busy times. It can be served with rice, flat bread, or mashed potatoes (oh yes I’ve eaten dal with mashed potatoes).

For this recipe, the dal is first boiled with salt, turmeric and spices to desired doneness and consistency, then a spice seasoning is prepared and poured over the dal and served immediately.

Here is what whole skinless black gram (Urad Dal) looks like

Wash and soak the urad dal for at least 20 minutes. It will double in volume. I soaked mine for 1 hour because I wasn’t using a pressure cooker

Drain the water.

Put the dal in a deep pot and add 3 cups water, salt to taste, turmeric, and ginger.

Bring to the boil and simmer

until dal is tender, but not mushy, about 20-25 minutes. (5 minutes in pressure cooker).

Adjust the consistency of the dal (If too thick add water and simmer for 5 minutes) then add the garam masala and mango powder and mix it well.

Now prepare seasoning: heat the ghee or olive oil in a small saucepan over medium high heat. (Test the oil by adding one cumin seed, if it cracks immediately, the oil is ready). Add the cumin seeds and fry briefly until they begin to splutter

When they begin to splutter, add the asafoetida, ginger, and green chilies. Stir for a few seconds and reduce the heat. Add the cayenne pepper and 1 tablespoon of water to prevent the spices from burning.

Serve the dal in a big bowl and pour the hot seasoning over it .

Whole Skinless Black Gram Soup (Tadka Urad Dal)

Preparation time: 10 minutes + soaking time; Cooking time: 15- minutes; Serves: 4

Original Recipe: Urad Dal Tadka

Ingredients

For Boiling the Dal

  • 1 cup whole urad dal skinned
  • 2-4 cups water or stock (broth)
  • ½-1 teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 inch grated root ginger
  • ¼ teaspoon garam masala
  • ½ teaspoon mango powder
  • 4 slices lemon or lime (to garnish-optional)

For Tempering the Dal

  • 3 tablespoons ghee or vegetable oil (I used ghee)
  • ½ teaspoon cumin seeds
  • 1/8 teaspoon asafoetida
  • 1 inch root ginger, grated
  • 1 large green chilli thinly julienned
  • ½ teaspoon cayenne or Kashmiri or paprika pepper

Instructions

  1. Wash and soak the urad dal for at least 20 minutes. It will double in volume. Drain the water.
  2. Put the dal in a pot and add 3 cups water, salt to taste, turmeric, and ginger. Bring to the boil and simmer until dal is tender, about 20 minutes. (5 minutes in pressure cooker). It should not be too mushy.
  3. Adjust the consistency of the dal (if too thick add water and simmer 5 minutes, if too thin, simmer to reduce water) and then add the garam masala and mango powder and mix it well. Keep it piping hot.

To make the Tempering Seasoning (Tadka)

  1. Heat the ghee or olive oil in a small saucepan over medium high heat. (Test the oil by adding one cumin seed, if it cracks immediately, the oil is ready). Add the cumin seeds. When they begin to splutter, add the asafoetida, ginger, and green chilies. Stir for a few seconds and reduce the heat.
  2. Add the cayenne pepper and 1 tablespoon of water to prevent the spices from burning. Serve the dal in a bowl and pour the hot seasoning over it.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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