Dal Tadka Recipe – Ingredients, Method of Cooking

Dal Tadka is the Punjabi’s special dal. The tadka, word itself gives the feeling of some rich, spiciness and ghee. The raw spices like the mustard seeds, cumin seeds, dried red chillies and asafoetida are fried first for few seconds in the hot oil which is called a “Tadka”. This tadka is added to the cooked dal, which is called the “Dal Tadka”. It is accompanied with plain rice, jeera rice or even with roti.

Dal Tadka

Ingredients for making Dal Tadka

  • 1 cup Red Lentils (Masoor Dal)
  • 1 sliced Onion
  • 2 medium chopped Tomatoes
  • 2 Cloves Garlic (Lahusan/Lasan)
  • 1/4 teaspoon Turmeric (Haldi)
  • Salt as per taste
  • Lemon Juice if required
  • 1 teaspoon Mustard seeds (Rai/Sarson)
  • 1/2 teaspoon Cumin (Jeera) seeds
  • 1-2 Dried Red Chillies
  • 2 inch finely chopped Ginger (Adhrakh)
  • a pinch of Asafoetida (Hing)
  • Few Curry Leaves
  • 2 tablespoon Ghee

For Garnish

  • 1 tablespoon finely chopped Cilantro (Coriander leaves/Dhania)

Method for making Dal Tadka

  • Wash the red lentils thoroughly and keep aside.
  • Take a pan. Heat 1 tablespoon Ghee and add the onions.
  • Add garlic, turmeric and salt.
  • Saute well and then add the tomatoes.
  • Saute for another two minutes and then add the lentils.
  • Stir well and add required water (nearly 3 cups).
  • Cover with a lid till the lentils are well cooked.
  • There is an easy way to cook the lentils in less time.
  • You can also use the Pressure cooker. From the first step you can use the cooker.
  • So, in cooker, lentils may cook in 3-4 whistles.
  • After the lentils are cooked, stir well.
  • Take another pan and heat 1 tablespoon ghee.
  • Add mustard seeds, cumin seeds, ginger and the dried red chillies.
  • Then add asafoetida and curry leaves.
  • Now add this to the cooked dal and stir thoroughly.
  • Garnish with fresh Cilantro.
  • Dal Tadka is ready to serve.

 

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