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Dal Tadka Recipe

1 year ago

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 Sizzling Hot
Smooth and creamy dal tempered with indian spices with a smoky charcoal flavor.
dal tadka recipe
Votes: 8
Rating: 4.5
You:
Rate this recipe!
Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
MetricUS Imperial
Ingredients
Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
MetricUS Imperial
Ingredients
dal tadka recipe
Votes: 8
Rating: 4.5
You:
Rate this recipe!
Instructions
Preparing the lentils
  1. Rinse the lentils and add them to the pressure cooker. Just soak the lentils for an hour or two before you cook them in a pot.
  2. To the lentils, add chopped onions, tomato, green chilies, ginger.
  3. Pour 2.5 cups water. if cooking in a pot, then about 4 to 4.5 cups water can be added.
  4. Add turmeric powder and asafetida and stir well.
  5. Pressure cook the lentils for about 7 to 8 whistles or more till they become soft and creamy.
  6. Mash the dal with a wired whisk or with a spoon and keep aside. If the dal looks thick, then add some water to get a medium consistency.
  7. Simmer the dal for 3 to 4 minutes.
  8. Once the desired consistency is reached, add cream (optional), garam masala powder, crushed kasuri methi, chopped coriander leaves and salt. switch off the fire.
  9. Mix well so that everything combines uniformly. Check salt before you add the tempering.
Preparing the tadka
  1. Heat oil or ghee or butter in a small pan.
  2. First add cumin seeds and crackle them. The cumin should get fried and not be raw but don't burn them.
  3. Now add red chilies, asafetida and chopped garlic. Let the garlic brown and the red chilies change color.
  4. Lastly add kasuri methi (add kasuri methi, if you have not added before to the dal) and red chili powder. Stir and switch off the stove.
  5. Pour the entire tempering along with the oil/ghee into the dal.
  6. you can mix the dal or serve the dal tadka with the tempering on top it. garnish dal tadka with coriander leaves. serve dal tadka hot with steamed basmati rice, jeera rice or with rotis or phulkas.
Recipe Notes

Make sure to fry the tempering ingredients at a low flame, so that you don't burn them.


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Binge eater by day and binge watcher by night, Ankita is fluent in food, film, and Internet. When she’s not obsessing over the hottest trends, tacos, and the perfect author’s bio, you can find her under a pile of Jeffery Archer’s novels or looking for the nearest wine shop.