Sookhi Tadka Dal – Garlic Urad Dal UP Style

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Last Updated on December 14, 2020 by Chef Mireille

Sookhi Tadka Dal

This is a very simple dal, infused with garlic and dried chiles. Sookhi Tadka Dal – Garlic Urad Dal UP Style makes the perfect side dish with any rice or Indian flatbread.

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Thali’s are meals comprising of several small quantity dishes that are traditionally served on round metal plates with many round bowls for each of the dishes.

 I did a mini thali representing the foods of Uttar Pradesh, a state in northern India. At that time, I only presented the recipe for Matar ka Nimona aur Mungodi – Mung Bean Dumplings in Green Pea Broth. Today, I am presenting another recipe from the thali representing this state.

This simple dal is so flavorful with the garlic tadka (seasoning). If you are a garlic lover, this is the dal for you.

The varieties of dal that vary from state to state in India are endless. It’s so sad we get such a limited range when we visit Indian restaurants. Unfortunately, the only way you will get to taste them is to make them yourself. I encourage you to try some of these other dal’s until you find your favorite.

Dal Recipes

UP Thali

Chix Curry 3

and if you’d still like to try some other UP dishes…

Uttar Pradesh Recipes

Sookhi Tadka Dal – Garlic Urad Dal UP Style tastes better even the next day…as the garlic continues to infuse the dal.

Dal LR

Not only is this dal delicious, but with all the healing properties of garlic it’s not only good…but also good for you!

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5 from 3 votes

Sookhi Tadka Dal – Garlic Urad Dal UP Style

This simple but flavorful dal is a perfect accompaniment to any Indian meal.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Indian
Servings: 2
Calories: 253kcal


  • 2/3 cup hulled and skinned black lentils urad dal

Tadka Ingredients


  • Combine the dal and 2 ½ cups water in a saucepan. Bring to a boil. Using a ladle, remove scum that will rise to the surface of the water. Reduce to a simmer and cook for 20 minutes.
  • In a small skillet, heat ghee. Add asoefetida. After is stops sizzling, and chiles and garlic, until garlic turns golden brown.
  • Add to the cooked dal and stir to combine. Add salt to taste. Stir to combine.


Calories: 253kcal | Carbohydrates: 35g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 5mg | Fiber: 13g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 5mg
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Reader Interactions


  1. For us, urad dal is for idli/dosa batter, and sometimes as tadka to chutneys. We never cook with it. Seeing this recipe, I am reminded of the flavorful Pakistani version of it called “Maash Ki Daal” we get here at restaurants, even a hard core non-vegetarian would fall flat for it! This recipe is so simple with not much frills, with a lovely tempering… I am someone who loves the flavor of garlic…

  2. The urad daal tastes fantastic , lot of Punjabis make it , the tempering though varies from family to family . This is one healthy daal and tempering with garlic and chilly sounds awesome .

  3. We also make dal tadka from urad dal but with a different style. Your style of making dal looks very yummy, warm and comforting!

  4. 5 stars
    Urad dall cooked in punjabi style is one of my favourite dalls. I usually use mung dall for tadka dall but I am sure urad dall must taste just as nice.

  5. 5 stars
    This looks so flavourful with simple garlic tadka.. it is a staple in our family, but we add turmeric also to it.. Looks so inviting!!

5 from 3 votes

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