Dal Tadka Recipe is a simple yellow lentil preparation where in boiled lentil is topped with a flavourful tempering. Dal is a staple food of India. It is prepared in every household for at least one meal during the day. It can be served with simple tawa chapatti, tandoori chapatti, lachchha parathas or jeera rice. There are many ways in which I prepare dal tadka; this is the simplest of all.
Dal tadka recipe can be prepared with any yellow lentils or a mix of them. Arhar dal, lal masoor dal, chana dal, moong dal may be used to prepare dal tadka. I have cooked the dal using a pressure cooker. To add tanginess I have used dried. It gives a great kick to the dal. Keeping the tempering very basic I have just added cumin seeds, mustard seeds, curry leaves etc. To maximize the flavours of the tempering it is important that clarified butter is used. A hint of garam masala, in the end, adds the required heat. Comfort food = dal tadka + jeera rice + green chutney
1. In a pressure add soaked ½ cup arhar dal. Add 1 and ½ cup water along with salt to taste, ¼ tsp turmeric powder and 2 small kokam pieces. Pressure cook on high flame till 1st whistle and thereafter cook on low flame for 10 minutes. Let the pressure release. Check; dal should be cooked i.e. soft.
2. Heat 2 tbsp ghee. Add ¼ tsp asafetida. Add ½ tsp mustard seeds and ½ tsp cumin seeds. Let them splutter. Switch off the flame add handful of curry leaves. Add 1 broken whole red chili. Add ½ tsp red chili powder.
3. Add the tempering on cooked dal. Mix.
4. Add chopped coriander, lemon juice and ½ tsp garam masala powder.
5. Serve dal tadka with jeera rice or steamed rice.
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
For dal:
For tempering:
For garnishing:
1. Boil dal
In a pressure add soaked ½ cup arhar dal. Add 1 and ½ cup water along with salt to taste, ¼ tsp turmeric powder and 2 small kokam pieces. Pressure cook on high flame till 1st whistle and thereafter cook on low flame for 10 minutes. Let the pressure release. Check; dal should be cooked i.e. soft.
2. Prepare tempering
Heat 2 tbsp of ghee. Add ¼ tsp asafetida. Add ½ tsp mustard seeds. Let them splutter. Add ½ tsp cumin seeds. Let them crackle. Switch off the flame add handful of curry leaves. Add 1 broken whole red chilli. Add ½ tsp red chilli powder.
Tip: Once the oil heats up add mustard seeds and once they start crackling add cumin seeds. Cumin seeds should not be added along with mustard seeds. Otherwise it might burn.
3. Pour tempering over boiled dal
Add the tempering on cooked dal. Mix it.
Tip: Pour and mix half of tempering in dal and use the remaining while serving. Add it on dal just before serving.
4. Garnish
Add chopped coriander, lemon juice and ½ tsp garam masala powder.
5. Bon appétit
Serve dal tadka with jeera rice or steamed rice.
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