Dal Tadka is the fusion of lentils, flavours of Kashmiri chilli and other spices, and the aroma of tempering. It is a north Indian dish that can be served with rice as well as roti/naan.
For pressure cooking:
- Toor dal- ½ cup, rinsed
- Masoor dal- 2 tbsp, rinsed
- Moong dal- 2 tbsp
- Turmeric powder- ¼ tsp
- Salt- ½ tsp
- Water- 1½ cup
- Garlic- 2 cloves
- Cumin seeds- ½ tsp
For the tadka and dal:
- Ghee- 2 tbsp
- Cumin Seeds- ½ tsp
- Mustard seeds- ½ tsp
- Curry leaves- 3-4
- Dried red chilli- 2
- Garlic- 2 cloves, crushed
- Green chilli- 1, slit
- Onion- 1, finely chopped
- Tomato- 1 (finely chopped)
- Turmeric- ¼ tsp
- Kashmiri red chilli powder- ½ tsp
- Coriander powder- ½ tsp
- Salt- ½ tsp
- Coriander leaves- 2 tbsp, finely chopped
- Kasuri methi- 1 tsp, crushed
- STEP 1 Pressure cook all the ingredients mentioned above for 4 to 5 whistles or until the dal is cooked well.
- STEP 2 In a large pot, heat the ghee and splutter cumin seeds, mustard seeds, curry leaves, garlic and red chillies.
- STEP 3 Add the chopped onion and sauté until it turns golden brown.
- STEP 4 Then add turmeric powder, chilli powder, coriander powder and salt.
- STEP 5 Add the chopped tomatoes and sauté until it turns soft.
- STEP 6 Add the cooked dal and stir well. Add the required quantity of water to adjust the consistency.
- STEP 7 Let it cook on medium flame until one boil.
- STEP 8 Garnish with coriander leaves and Kasuri methi.
Savour Dal tadka with steamed rice and ghee.