Recipe for Dal Tadka
Dal Tadka is a creamy lentil recipe in which Toor Dal is cooked and tempered with select spices. This dal, when served with steamed rice and ghee, makes a complete meal.
Equipment
- Pressure Cooker
- Knives and Chopping board
- Pan (Kadhai)
Ingredients
- 1 Cup Toor Dal/ Arhar Dal; washed and then soaked for at least 30 minutes
- 1 tbsp Ghee
- 1 tsp Cumin Seeds
- ½ tsp Asafoetida
- 3-4 Dry Red Chillies
- 1 tsp Finely Chopped Ginger
- 1 tsp Finely Chopped Garlic
- 1 tbsp Finely Chopped Onion
- 1 tbsp Finely Chopped Tomato
- 8-10 Curry Leaves
- 1 tbsp Kasuri Methi
- Fresh Coriander Leaves; for garnishing
- 1 tsp Tumeric Powder
- 1½ tsp Salt ( or as per your taste)
- 4 Cups Water
Instructions
- Cook the dal with water, turmeric powder, and salt in a pressure cooker till the dal is soft and mushy.
- While the dal is cooking, prepare all the other ingredients and keep them ready before you go to the next step. Also, start the next step after the dal is cooked.
- In a Kadhai (Thick, deep cooking pot), heat ghee till it smokes. The ghee should be very hot ( it is very important). Add cumin seeds, asafoetida, ginger, garlic, red chillies, and curry leaves and fry them for about 15 seconds.
- Then add onions and tomatoes. Add Kasuri Methi and one tablespoon of chopped fresh coriander leaves. Everything will fry very fast because the ghee is very hot.
- In about 30 seconds, everything should be fried well.
- Then add the cooked dal. Taste and adjust the salt if needed. If the dal is too thick, add water. If it is too thin, cook for 2-3 minutes and remove from heat. As it cools, it will thicken.
- Garnish with coriander leaves and serve.
- Serve with Rice. Enjoy!