Urad | Black Lentil Tarka Daal Recipe
Punjabi-style black lentils with garlic and ginger. Served with rice.
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Ingredients
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Lentils
Tarka (tempering) & finishing
To serve (Rice)
Method
Lentils
- 1
Soak the dal
Rinse the whole black urad dal in several changes of cold water until the rinse water runs clear. Transfer to a bowl and cover with at least 2 inches of water. Soak for 6–8 hours or overnight. (This shortens cooking time and gives a creamier texture.)
- 2
Prepare aromatics for cooking
After soaking, drain and rinse the dal. Peel 8 garlic cloves: set 4 aside whole (for pressure/boiling) and mince or grate the other 4 for the tarka. Grate 2 tablespoons fresh ginger and reserve 1 tablespoon to add later in the tarka.
- 3
Cook the dal
Place the drained dal in a large pot or pressure cooker. Add 5 cups fresh water, 1 tsp turmeric, 1.5 tsp salt, the 4 whole garlic cloves, 1 tablespoon grated ginger, bay leaf, cinnamon stick, 4 whole cloves and 6 peppercorns. If using a pressure cooker: secure lid and cook on medium-high until 10–12 whistles (or about 20–25 minutes of actual pressure-cooking time), then let pressure release naturally for 10 minutes. If using a heavy pot on the stove: bring to a boil, reduce to a simmer, cover with a lid slightly ajar and simmer until beans are very soft and almost falling apart, about 60–80 minutes, adding more water (1/4–1/2 cup) if it becomes too thick. The finished dal should be creamy but still hold some body. Remove the whole bay leaf, cinnamon stick and whole cloves/peppercorns (taste and remove any you can find).
- 4
Mash and adjust texture
When the dal is tender, use the back of a ladle or an immersion blender (brief bursts) to lightly mash 20–30% of the dal to create a slightly creamy, cohesive texture while leaving some whole lentils for bite. If too thick, add 1/2 cup hot water and bring to a simmer. Keep warm on very low heat while you prepare the tarka.
Tarka (tempering) & finishing
- 5
Heat the fat
In a separate heavy skillet or small saucepan, heat 2 tablespoons vegetable oil and 2 tablespoons ghee over medium heat until shimmering.
- 6
Temper whole spices
Add 1 teaspoon cumin seeds to the hot oil. When they sizzle and begin to darken (10–15 seconds), add 1/8 teaspoon asafoetida, the reserved whole bay leaf (optional if you like stronger aroma), and 1 small broken cinnamon stick or the remaining whole spices from earlier if you didn't remove them earlier. Stir for 10 seconds to bloom the spices.
- 7
Sauté onion and aromatics
Add the finely diced onion and sauté over medium heat until soft and golden brown, about 6–8 minutes, stirring often so it browns evenly. Add the sliced garlic (4 cloves) and 1 tablespoon finely chopped ginger and the 2 slit green chilies. Cook 1–2 minutes until raw garlic aroma mellows and the garlic is lightly golden.
- 8
Add tomato and dry spices
Add the chopped tomato, 1 teaspoon red chili powder, and 1 teaspoon salt (reduce here if your dal salt is already high). Cook, stirring, until the tomato breaks down and oil starts to separate from the masala, about 6–8 minutes. Taste and adjust heat with more chili powder if desired.
- 9
Combine tarka with dal
Pour this hot tarka (the onion-tomato-spice mixture) directly into the simmering dal. Stir thoroughly to combine. Bring the combined dal to a gentle boil, then reduce heat and simmer uncovered for 10–15 minutes so flavors marry and the mixture thickens slightly. Stir occasionally to prevent sticking.
- 10
Finish and season
Taste and adjust salt. Stir in 1 teaspoon garam masala, 1 tablespoon butter (optional for extra creaminess) and 1 tablespoon lemon juice. Simmer one more minute. Finally, stir in 1/4 cup chopped fresh cilantro. Turn off heat and drizzle 1 teaspoon extra ghee on top for gloss, if desired.
To serve (Rice)
- 11
Rinse and soak rice (optional)
Rinse 1.5 cups basmati rice under cold water until the water runs clear. Soak for 20–30 minutes if you have time (helps separate the grains). Drain well.
- 12
Cook rice
In a medium saucepan bring 3 cups water to a boil with 1/2 teaspoon salt and 1 tablespoon ghee or oil. Add the drained rice, stir once, reduce heat to low, cover tightly and cook for 12–15 minutes (or until water is absorbed and rice is tender). Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 13
Serve
Ladle the hot urad tarka dal into a serving bowl, garnish with an extra sprinkle of cilantro and a small swirl of ghee or butter if desired. Serve alongside the steamed basmati rice with lemon wedges on the side.
