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Dal Tadka

Dal Tadka is a simple, popular and basic Indian dish generally made using Arhar Dal also known as Toor Dal and tempered in ghee. Tempering is nothing but tadka and also known as chaunk in Hindi.  To make Tadka spices like cumin and heeng are fried in Desi ghee. This makes the dish aromatic and delicious. It is the most common dish in Indian cuisine and also a favorite and most demanded food at Indian Restaurants and Dhabas.
Dal Tadka recipe is a deliciously smooth dal that is a true delight with rice or roti. You can make this dal thick or medium consistency according to your taste. Let’s learn to make dal tadka.


Dal Tadka

Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2

Ingredients:

For the Dal

1 Cup Toor Dal (Arhar Dal)
1 Teaspoon Turmeric Powder (Haldi)
½ Teaspoon Coriander powder
½ Teaspoon Amchoor powder
¼ Teaspoon Garam Masala
Salt as per taste
Water as required

For the Tempering

1 Teaspoon Cumin Seeds (Jeera)
2 Dried Red Chillies
1 Pinch of Asafoetida (Heeng)
1/2 Teaspoon Red Chilli Powder
2 Teaspoons Ghee or Oil

Instructions:

Pressure cooking of Dal-

Wash toor dal under running cold water till water runs clear. Soak them in water for 15 minutes.


Then add washed dal and 3 cup of water in a pressure cooker. Add salt, coriander powder and turmeric powder. Stir to mix.


Cover with the lid, put the weight on. Turn the heat on medium.
Let it cook for 5-6 whistles till dal cooked completely. Once the pressure is released, open the lid. Add amchoor powder and garam masala. Mix well and keep it aside.


Process of tadka:

Heat ghee in a pan. When ghee is hot add Cumin Seeds and fry till they start to splutter. Add a pinch of Heeng.


Add red chillies and chilli powder. Pour the tempering on the top of dal. You can mix the dal or serve the dal tadka with the tempering on top of it. Garnish it with coriander leaves. Serve dal tadka hot with jeera rice or plain rice and roti.

Tips:

  • Temper the dal with Desi ghee instead of oil, it gives amazing taste.
  • Dal Tadka is not thin and is usually has a medium to thick consistency. So you can adjust the amount of water as per your choice.
  • I have used only toor dal here. You may use a combination of toor, moong and masoor dal too.
  • You can sprinkle kasoori methi. It gives an aroma.

Also see more dal recipes like   Dal Fry, Dal Bukhara, Yellow Moong Dal Tadka

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