Dal Tadka

Dal – A traditional lentil cooking. It has so many variations. Even a slight change in measurement of an ingredient can change the taste of this preparation. Dal preparation basically begins with pressure cooking of dal – which ranges from about 3 to 10 whistles, depending on the type of lentil you are using.

Dals are used to make simple preparation or can be used for making curry version. One can prepare dal using different lentils Green grams, brown lentils, yellow lentils, red lentils, black lentils and so on. The most common dals which we find on restaurant menu is cooked using yellow lentils – toor dal or a mix of dals.

Dal tadka, dal fry, dal makhani are the most common items served under the dal category in restaurants. It is very tasty and very healthy. It is usually served with rice, especially fried cumin rice. The thick dals also goes very well with naans, tandoori roties, kulchas and parathas.

Many people just prefer to eat dal roti or dal rice combination for their meal. Especially if they are following a diet plan. The moong dal (yellow lentil) is the lightest dal of all dals. It is extremely good for digestion. People who are not keeping well are usually served this dal with simple boiled version or slightly tempered version of this dal. It is actually a staple food and is very common in all household of any region in India.

Dals Tadka is basically an additional tempering to a recipe of Dal Fry. So basically, the tadka recipe needs two tempering. This dish is very popular in restaurants and usually a part of thali dish. At many places in India, meal without Dal is considered incomplete. The texture of dal is very important. If it is simple dal, then it is mashed completely and made more liquid.

However, if its a special dal recipe, then it is usually thick and slightly unmashed. Dals should be served hot as it tastes best when served hot. Also, once it cools down, it becomes thick. Enjoy this delicious dal recipe.

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 4

For Pressure Cook:

• Toor dal: ¾ cup – washed and soaked for about 4 hrs
• Chana dal: ¼ cup (washed and soaked for about 4 hrs)
• Water: 3 Cups
• Turmeric Powder: ¼ teaspoon
• Ghee: 1 Teaspoon

Cooking Dal:

• Clarified Butter (Ghee): 2 Tablespoon
• Bay Leaf: 1
• Cinnamon stick: 1 inch
• Cumin seeds: 1 teaspoon
• Onion – 1 (finely chopped)
• Ginger-garlic paste: 1 teaspoon
• Tomatoes: 2 finely chopped
• Turmeric powder: ¼ teaspoon
• Kashmiri red chilli powder: 1 teaspoon
• Coriander powder: ½ teaspoon
• Dry mango powder: ½ teaspoon
• Salt: 1 teaspoon

For Tempering:

• Clarified Butter (Ghee): 2 Tablespoon
• Garlic: 2 to 3 cloves (finely chopped)
• Asafoetida: ¼ teaspoon
• Dried red chilli: 2
• Kashmiri red chilli powder: ½ teaspoon
• Garam masala: ½ teaspoon

1. Add Water (3 cups) in cooker along with Turmeric Powder (¼ teaspoon), Ghee (1 Teaspoon) and dals – Toor dal (¾ cup) and Chana dal (¼ cup) – Pressure cook  for 5 whistles.
2. In a kadhai, heat Clarified Butter (Ghee): 2 Tablespoon and add spices – Bay Leaf (1), Cinnamon stick (1 inch), Cumin seeds (1 teaspoon)
3. Now add in Onion (1 – chopped) and ginger-garlic paste (1 teaspoon) and saute well till the onion is soft
4. Add in Tomatoes (2 – chopped) and saute well till it is mushy – approx 8 to 10 mins.
5. Time to add some spices – Turmeric powder (¼ teaspoon), Kashmiri red chilli powder (1 teaspoon), Coriander powder (½ teaspoon), Dry mango powder (½ teaspoon) and add some Salt (1 teaspoon) – mix it well
6. Add in the cooked dal and mix once again
7. Simmer for 6 – 8 minutes
8. Now take a tempering vessel or small kadhai – Add Clarified Butter / Ghee (2 Tablespoon). Then add Garlic (2 to 3 cloves – finely chopped), Asafoetida (¼ teaspoon), Dried red chilli (2), Kashmiri red chilli powder (½ teaspoon), Garam masala (½ teaspoon)
9. Now add the tempering over dal.
10.  Restaurant and dhaba style dal tadka is ready and ready to serve with Jeera rice or roti.

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