Dal Tadka

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.

Ingredients

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

Method

  • 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.