Dal Tadka Recipe

 

Ingredients:

• Dal:

  • ¾ cup masoor dal (red lentils)
  • ¼ cup moong dal (yellow lentils)
  • 2 ½ cups water (for boiling dal)

• For the Base:

  • 2 tablespoons oil (or ghee for extra flavor)
  • 1 teaspoon jeera (cumin seeds)
  • 3 medium onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt, to taste
  • Water, as needed (for adjusting dal consistency)

• For Tadka (Tempering):

  • 1 tablespoon oil or ghee
  • ½ teaspoon mustard seeds
  • ½ teaspoon jeera (cumin seeds)
  • 2-3 dried red chilies
  • ½ teaspoon Kashmiri chili powder

• For Garnishing:

  • Fresh coriander leaves, chopped

Dal Tadka Recipe

1. Boil the Dal:
   In a pressure cooker, boil a mix of masoor dal and a small quantity of moong dal with just enough water until soft (1-2 whistles). Once done, set aside.

2. Prepare the Base:
   In a saucepan, heat oil and add jeera (cumin seeds). Once they splutter, add finely chopped onions and ginger-garlic paste. Sauté until golden and fragrant.

3. Spices:
   Add turmeric, salt, chili powder, and garam masala. Mix well and let it cook for about 2 minutes on medium flame.

4. Add Tomatoes:
   Now, add chopped tomatoes and sauté until they turn soft and mushy.

5. Combine with Dal:
   Pour the boiled dal into the mixture, stir well, and adjust the consistency by adding water as needed. Cover the pan, let it simmer for 5 minutes on medium flame, and switch it off.

6. Tadka (Tempering):
   In a small pan, heat oil and add mustard seeds, jeera, dried red chilies, and a pinch of Kashmiri chili powder. Let it crackle for a few seconds, then pour it over the dal.

7. Final Garnish:
   Garnish with fresh coriander leaves and serve hot.

Enjoy your delicious and comforting Dal Tadka!