Black Urad Dal Tadka Recipe | Creamy Dal Tadka with Ghee Tempering

Dal Tadka is one of the most loved Indian comfort foods. The word dal means lentils, while tadka refers to the aromatic tempering poured over the cooked lentils just before serving. Traditionally, toor dal is used, but this version uses black urad dal for a rich, creamy texture and earthy flavor. Finished with a fragrant ghee tempering, this dal pairs wonderfully with parathas, roti, or steamed rice.

Ingredients

For the Dal

• ½ cup black urad dal, soaked overnight
• A pinch of hing (asafoetida)
• 1 tsp red chilli powder (optional)
• 4 tsp finely chopped onions
• ½ tsp garam masala
• ½ tsp turmeric powder (haldi)
• ½ tsp salt, or to taste
• 1 tsp finely chopped ginger

For the Tadka (Tempering)

• 3 tsp ghee
• 1 tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 3 tsp finely chopped garlic
• 4–5 curry leaves
• 3–4 dried red chillies, broken

Method

1. Wash and soak the black urad dal overnight.
2. Pressure cook the soaked dal with ginger, turmeric powder, red chilli powder, garam masala, hing, and chopped onions until soft and creamy.
3. Add salt and mix well. Adjust the consistency by adding a little hot water if required.
4. In a small tempering pan, heat ghee.
5. Add mustard seeds and cumin seeds. Allow them to crackle.
6. Add chopped garlic, curry leaves, and dried red chillies. Sauté until the garlic turns golden and aromatic.
7. Pour the hot tempering over the cooked dal just before serving.
8. Serve hot with parathas, roti, jeera rice, or steamed rice.

Tips

• Soaking the dal overnight helps it cook faster and improves digestion.
• For a restaurant-style flavor, finish with a teaspoon of butter and freshly chopped coriander leaves.
• A squeeze of lemon before serving enhances the taste beautifully.