Dal Tadka

Dal means lentils and tadka means seasoning. This yummy recipe does not require much of an introduction as it is the universally known comfort food of Indian Cuisine. This protein rich food can be eaten at any part of the day and it can be stored for a week atleast, which means this can be prepared ahead of time and served as and when required. There are numerous ways to make this recipe, this is my style of dal tadka 🙂 Lets get started with the recipe:

Ingredients:

Dal – ½ cup (Refer notes)

Onion – 1 medium size, chopped into small pieces

Tomato – 2, chopped into small pieces

Green chillies – 2 (As per taste)

Turmeric powder – ¼ tsp

Salt – To taste

Oil – 1 tbsp

Coriander leaves – To garnish

To Temper:

Mustard seeds – ½ tsp

Cumin Seeds – ¼ tsp

Red chilly – 1 (optional)

Method:

  1. Wash the dal thoroughly and pressure cook the dal by adding 3 cups of water and  ¼ tsp of turmeric powder until it turns soft and mushy.

  2. Add 1 tbsp of oil to a sauce pan, when it turns hot, add things mentioned under “To Temper” to the pan.

  3. Once they splutter, add in the onions and green chillies, saute them until the onions turn translucent.

  4. Add the tomatoes and saute until they turn soft, now add in the cooked dal, salt and mix them all together.

  5. Add little water to this and allow the dal mixture to simmer for 5 mins until it becomes thick.

  6. Garnish with coriander leaves and serve it hot with roti’s, bread or Jeera rice.

Dal Tadka - Using Moong dal

Dal Tadka with moong dal and fenugreek leaves

Notes:

  • Any kind of lentils can be used like masoor dal, masoor matki dal, moong dal, toor dal or        even green split peas can be used.

  • If you do not have a pressure cooker, you can cook the dal on stove top, soak the dal for couple of hours so that it gets cooked easily in less amount of time.

  • Avoid adding any garam masala and try to keep the dal simple and light.

  • Fenugreek leaves, fresh or dried, can also to added to this while sauteing onions, which adds a nice aroma and flavour to the dal.

  • Tempering can also be done at the end using ghee or butter.

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3 thoughts on “Dal Tadka

  1. You know, I haven’t seen meat here since I started browsing. Are you vegetarian? I eat lots of veggies, pulses and meat too! The dal looks delicious. I make dal at least once/twice a week. Thanks for sharing!

  2. Pingback: Whole Wheat Roti | Shamsskitchen

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