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Rishikesh-Style Urad Dal with Tomatoes (Urad Tamatar Dal) – vegetarian recipe
Stav Kogan

Rishikesh-Style Urad Dal with Tomatoes (Urad Tamatar Dal)

A simple, soulful Urad Dal recipe passed down from Srila Prabhupada in Rishikesh. This low-effort, high-reward dish features the pungent warmth of asafetida and bold red chili, creating an incredible aroma and a nourishing meal.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 cup
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • 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.
  • (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
  • 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.

Method
 

  1. Sort through the urad dal for any debris, then rinse under cool water until it runs clear.
  2. Drain well.
  3. 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.
  4. Stir in the dal and return to a boil.
  5. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 30 minutes.
  6. Add the chopped tomatoes, cover again, and continue cooking for 1 hour, or until the dal is completely soft.
  7. Remove the pot from the heat and stir in the salt.
  8. For the tempering (tadka), heat the remaining ghee or oil in a small pan over medium-high heat.
  9. Add the minced ginger, cumin seeds, and broken red chili.
  10. Fry, stirring, until the cumin seeds turn dark brown and fragrant.
  11. Stir in the asafetida powder.
  12. 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.
  13. Uncover, stir in the fresh coriander, and serve hot.
  14. Do not skip the asafetida (hing) and red chili; they are crucial for achieving the authentic, pungent flavor profile of this Rajasthani-style dal.

Nutrition

Calories: 285kcalCarbohydrates: 32gProtein: 13gFat: 12g

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