Dal tadka recipe

Delicious North Indian recipe served with rice or roti. Showing very easy and simple method of Dal tadka by using both toor dal and mung dal.

Servings: Serves 2–3

Ingredients:

¾ cup toor dal (pigeon pea lentils)

¼ cup mung dal (split mung beans)

½ tsp ginger-garlic paste

½ tsp turmeric powder

½ tsp red chili powder

½ tsp black pepper powder (optional)

Salt to taste

For tempering:

3 tbsp oil or ghee

½ tsp mustard seeds

1 teaspoon cumin seeds

A pinch asafoetida (hing)

1–2 dry red chillies

Few curry leaves

2 tablespoon coriander leaves, chopped (for garnish)

Method:

1. Wash and cook 1 cup of dal (¾ cup toor dal + ¼ cup mung dal) in a pressure cooker with 3 cups of water for 4–5 whistles. Then, mash the dal and set aside.
2. In a kadai, heat oil and add tempering ingredients one by one. Let it splutter.
3. Add ginger-garlic paste and fry until the raw smell goes off.
4. Then add cooked dal and stir well on a medium flame.
5. Next, add turmeric powder, chili powder, pepper powder and salt. Add a little bit of sugar(optional) to adjust the spicy level and mix well.
6. Add water if required and adjust the consistency.
7. Cook the dal for 5–10 mins, then turn off the flame.
8. Now, the Dal tadka is ready to taste with garnished coriander leaves. Serve hot with rice or roti.

Note:

• You can cook the dal with chopped onions and tomatoes.
• Garlic is an optional.
• You can add ½ tsp of lemon juice while serving the Dal tadka.
• You can add a pinch of garam masala.
• The consistency of Dal tadka should not be too thin or too thick. The medium consistency tastes much better.