Dal Tadka

DifficultyIntermediate
Dal Tadka
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Yields5 Servings
Prep Time15 minsCook Time15 mins
 ½ cup split chickpeas (Chana Dal)wash and soak in water for 8 hours
 ¼ cup split pigeon peas (Toor Dal)wash and soak in water for 4 hours
 1 medium onionfinely chopped
 1 large tomatofinely chopped
 1 ½ tbsp garlicgrated
 2 green chilisfinely chopped
 ½ tsp saltadjust later
 ¼ tsp turmeric (haldi)
 1 tsp red chili powdermild
 Fresh coriander for garnishingchopped
For Tempering
 3 tbsp ghee
 1 dry red chili
 ½ tsp mustard seeds
 ¼ tsp fenugreek seeds (methi)
 1 inch piece cinnamon stick
 2 cloves
 ½ tsp cumin seeds (jeera)
 ¼ tsp asafoetida (hing)
 6 curry leaves
For Tadka
 ¼ tsp mustard seeds
 3 cloves garliccrushed
 4 curry leaves
 1 dry red chili
1

Boil the dals in a pressure cooker with 2 cups water + 1/2 tsp turmeric (haldi) + 1/2 tsp salt on high heat. Cook until the first whistle sounds and lower the heat to complete minimum and let it boil for 2 - 3 minutes. Switch off the heat and let the pressure cooker cool normally.

2

Whilst the dal is boiling, heat 2 tbsp ghee in a pan and fry the tampering ingredients for 2 minutes.

3

Add onions and fry until translucent but not brown. Sprinkle a pinch of salt to speed up the frying.

4

Add garlic and fry a little until raw smell is gone.

5

Now add tomatoes + green chilis + turmeric (haldi) + red chili powder. Cook until tomatoes have softened and oil separates from the gravy (you may add a little water if the spices start to stick to the bottom of the pan)

6

Now pour in the boiled dal into the tomato mixture and mix well. Check salt and chili and adjust to taste. Also add hot water to your desired consistency of the gravy.

7

Add fresh coriander, mix and cook for 5 - 6 minutes covered on low heat.

For Tadka
8

Heat 1 tbsp ghee in a tiny frying pan and all the tadka ingredients and fry for 1- 2 minutes making sure that the garlic is slightly golden and immediately pour this in the prepared dal. Mix well.

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    Ingredients

     ½ cup split chickpeas (Chana Dal)wash and soak in water for 8 hours
     ¼ cup split pigeon peas (Toor Dal)wash and soak in water for 4 hours
     1 medium onionfinely chopped
     1 large tomatofinely chopped
     1 ½ tbsp garlicgrated
     2 green chilisfinely chopped
     ½ tsp saltadjust later
     ¼ tsp turmeric (haldi)
     1 tsp red chili powdermild
     Fresh coriander for garnishingchopped
    For Tempering
     3 tbsp ghee
     1 dry red chili
     ½ tsp mustard seeds
     ¼ tsp fenugreek seeds (methi)
     1 inch piece cinnamon stick
     2 cloves
     ½ tsp cumin seeds (jeera)
     ¼ tsp asafoetida (hing)
     6 curry leaves
    For Tadka
     ¼ tsp mustard seeds
     3 cloves garliccrushed
     4 curry leaves
     1 dry red chili

    Directions

    1

    Boil the dals in a pressure cooker with 2 cups water + 1/2 tsp turmeric (haldi) + 1/2 tsp salt on high heat. Cook until the first whistle sounds and lower the heat to complete minimum and let it boil for 2 - 3 minutes. Switch off the heat and let the pressure cooker cool normally.

    2

    Whilst the dal is boiling, heat 2 tbsp ghee in a pan and fry the tampering ingredients for 2 minutes.

    3

    Add onions and fry until translucent but not brown. Sprinkle a pinch of salt to speed up the frying.

    4

    Add garlic and fry a little until raw smell is gone.

    5

    Now add tomatoes + green chilis + turmeric (haldi) + red chili powder. Cook until tomatoes have softened and oil separates from the gravy (you may add a little water if the spices start to stick to the bottom of the pan)

    6

    Now pour in the boiled dal into the tomato mixture and mix well. Check salt and chili and adjust to taste. Also add hot water to your desired consistency of the gravy.

    7

    Add fresh coriander, mix and cook for 5 - 6 minutes covered on low heat.

    For Tadka
    8

    Heat 1 tbsp ghee in a tiny frying pan and all the tadka ingredients and fry for 1- 2 minutes making sure that the garlic is slightly golden and immediately pour this in the prepared dal. Mix well.

    Dal Tadka
    IngredientsDirections