Rishikesh-style urad dal with tomatoes is temple food — simple, sattvic cooking in the spirit of the ashram kitchens of the Ganges. Skinless urad dal simmers softly with turmeric and tomatoes, finished with a gentle ghee tempering of cumin, ginger, and dried red chilies. No onions, no garlic — and you will not miss them.
Some recipes are more than just food; they carry stories. This beautiful Urad Dal comes with a tale from the holy town of Rishikesh, passed down from Srila Prabhupada to a dear friend in 1977. While his health was frail, his spirit for sharing was strong, and he verbally shared the secrets to this simple, soulful dal. I’ve since transcribed his wisdom, adding my own touch with fresh ginger and herbs. The magic lies in its simplicity and the two essential Rajasthani flavors: the pungent warmth of asafetida and the bold heat of red chili. It’s a low-effort, high-reward dish that simmers quietly on the stove, filling your home with an incredible aroma. Perfect for a nourishing weeknight meal.
Ingredients
• (Serves 4-5)
• ⅔ cup 145 g (5.1 oz) split urad dal, without skins
• 6 cups (1440 ml) 1.5 liters water
• ½ teaspoon 2 ml (0.1 fl oz) turmeric
• 3 tablespoons 45 ml (1.5 fl oz) ghee or vegetable oil
• 3 medium-sized tomatoes, each cut into 8 pieces
• 1¼ teaspoons 6 ml (0.2 fl oz) salt
• 1½ teaspoons 7 ml (0.2 fl oz) fresh ginger root, scraped and finely minced
• 1¼ teaspoons 6 ml (0.2 fl oz) cumin seeds
• 1–2 whole dried red chilies, broken into bits
• ¼–½ teaspoon 1–2 ml (0.1 fl oz) yellow asafetida powder (hing). Note: If not using Cobra brand, reduce amount by three-fourths.
• 2 tablespoons 30 ml (1 fl oz) fresh coriander, coarsely chopped
Instructions
1. Sort through the urad dal for any debris, then rinse under cool water until it runs clear. Drain well.
2. In a heavy 3-quart/liter saucepan, bring the water, turmeric, and a dab of the ghee or oil to a boil over high heat. Stir in the dal and return to a boil.
3. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 30 minutes. Add the chopped tomatoes, cover again, and continue cooking for 1 hour, or until the dal is completely soft.
4. Remove the pot from the heat and stir in the salt.
5. For the tempering (tadka), heat the remaining ghee or oil in a small pan over medium-high heat. Add the minced ginger, cumin seeds, and broken red chili. Fry, stirring, until the cumin seeds turn dark brown and fragrant.
6. Stir in the asafetida powder. After just 1-2 seconds, immediately pour the sizzling seasonings into the cooked dal. Instantly cover the pot to trap the aromas and let the flavors infuse for 1-2 minutes.
7. Uncover, stir in the fresh coriander, and serve hot.
Nutritional Information
• Nutritional Powerhouse
• Urad dal is a fantastic source of plant-based protein and dietary fiber, essential for muscle repair and digestive health. It’s also rich in iron, folic acid, magnesium, and potassium. This dish is naturally gluten-free and can easily be made vegan by using vegetable oil instead of ghee.
Pro Tips
• Do not skip the asafetida (hing) and red chili; they are crucial for achieving the authentic, pungent flavor profile of this Rajasthani-style dal.
• For the most aromatic tempering (tadka), ensure your ghee or oil is properly hot before adding the spices, and pour it over the dal immediately to capture the full aroma.
• For a creamier consistency, gently mash some of the dal against the side of the pot with a spoon before adding the tempering.
• Serve this dal with basmati rice, roti, or naan to create a complete protein. A side of plain yogurt helps balance the heat.
FAQ
Q: Is this urad dal a good source of protein for a vegetarian diet
A: Absolutely. Urad dal is a powerhouse of plant-based protein, essential for muscle repair and energy. When you pair this dal with rice or roti as suggested, it creates a complete protein, providing all the essential amino acids your body needs.
Q: How can I make this urad dal recipe vegan
A: This recipe is easily made vegan by substituting the ghee with a high-quality vegetable oil. The instructions mention this option. Using an oil like sunflower, canola, or even coconut oil will work perfectly for both the initial cooking and the final tempering (tadka).
Q: I don’t have asafetida (hing) can I skip it
A: While you can technically make the dal without it, asafetida (hing) is a crucial ingredient for achieving the authentic, pungent Rajasthani flavor described in the recipe. It provides a unique savory depth that is hard to replicate and is a cornerstone of this specific dish’s soulful taste.
Q: How can I store and reheat leftover dal
A: Store any leftover dal in an airtight container in the refrigerator for up to 4 days. The flavors will often meld and become even richer overnight. To reheat, gently warm it in a saucepan over low heat. If it has thickened, stir in a splash of water until it reaches your desired consistency.
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- Creamy Smoked Gouda and Broccoli Soup
Rishikesh-Style Urad Dal with Tomatoes (Urad Tamatar Dal)
Ingredients
Method
- Sort through the urad dal for any debris, then rinse under cool water until it runs clear.
- Drain well.
- In a heavy 3-quart/liter saucepan, bring the water, turmeric, and a dab of the ghee or oil to a boil over high heat.
- Stir in the dal and return to a boil.
- Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 30 minutes.
- Add the chopped tomatoes, cover again, and continue cooking for 1 hour, or until the dal is completely soft.
- Remove the pot from the heat and stir in the salt.
- For the tempering (tadka), heat the remaining ghee or oil in a small pan over medium-high heat.
- Add the minced ginger, cumin seeds, and broken red chili.
- Fry, stirring, until the cumin seeds turn dark brown and fragrant.
- Stir in the asafetida powder.
- After just 1-2 seconds, immediately pour the sizzling seasonings into the cooked dal. Instantly cover the pot to trap the aromas and let the flavors infuse for 1-2 minutes.
- Uncover, stir in the fresh coriander, and serve hot.
- Do not skip the asafetida (hing) and red chili; they are crucial for achieving the authentic, pungent flavor profile of this Rajasthani-style dal.
