Tadka dal recipe
Tadka dal recipe is very popular in the Northern parts of India, Its a must for every occasion. It is a most comforting food and goes very well with Steam rice and Roti's. Tadka means tempering of the gravy. Tempering makes a simple dish flavourful and gives a delightful smoky flavor.
Equipment
- Pressure Cooker
- Deep Kadhai
- Tempering Pan or small kadhai
Ingredients
- 1 Cup Tur Dal Washed and Cleaned
- 1/2 Cup Masoor Dal
- 1 Onion Finely Chopped
- 1 Tomato Finely Chopped
- Coriander Leaves Chopped
- 1/2 tsp Jeera/Cumin Seeds
- 2-3 Nos Dried Red Chilies
- 2 Nos Green Chilies
- 1 Pinch Asafoetida
- Curry Leaves
- 1 tsp Chopped Garlic
- 1/2 tsp Chopped Ginger
- Salt as per taste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilly Powder
- 1/2 tsp Coriander Powder
Instructions
- Ingredients
- Transfer the dal (cleaned and soaked dal) in a pressure cooker along with salt and turmeric and cook for 4-5 whistles
- Meanwhile the Dal is getting cooked, Take a bottom kadhai and add 2 tbsp of Ghee and 1 tbsp of Oil in the Kadhai
- Add Cumin seeds and let it crackle on low- medium flame
- Add some dried red chillies, curry leaves, chopped garlic, chopped ginger and chopped green chillies and fry them on low-medium flame until aromatic
- Now add finely chopped onions and fry them till light golden brown
- Add chopped tomatoes and salt and cook untill soft and mushy
- While the tomatoes are getting cooked, lets check the Dal.Check the cooker, open only once the air is completely out
- The dal is cooked well, Now mix the dal with a whisker or a spatula and keep it aside
- Once the tomatoes are cooked well add all dry masala, Red chilly powder, turmeric powder and coriander powder and fry them till aromatic
- Also add some chopped coriander leaves, this gives a nice flavour to the gravy
- After checking the seasoning I am adding some more salt, so check and add if required
- The Dal is ready lets make the Tadka
- For Tadka which is tempering , take a small pan and add about 2 tbsp of Oil
- Add some cumin seeds and let it crackle on a low flame
- Add a pinch of Hing or asafetida on a low flame
- Turn off the heat and add 1/2 tsp of Kashmiri Red chilly powder
- And some chopped coriander leaves
- Pour the hot tadka immediately over the dal and serve it hot with Rice & Roti
Video
Notes
You may use other variety of dal too to make it more healthy and nutritional
While making tadka use kashmiri red chilly powder for better color and add chilly powder after turning off the heat to avoid burning.
You may change the consistency as required, but slightly thick Dal taste really good.