Dal Tadka
Dal Tadka is a spiced lentil dish made by cooking lentils with spices and finishing with a tempering of ghee, garlic, and cumin.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Toor Dal (rinsed and soaked) | 250 | Grams |
| Water (for cooking the dal) | 1 | Liter |
| Ghee (for tempering) | 3 | Tbsp |
| Onion (finely chopped) | 1 | Count |
| Tomato (finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (slit) | 2 | Count |
| Cumin Seeds (for tempering) | 1 | Tsp |
| Mustard Seeds (for tempering) | 1 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Coriander Leaves (chopped for garnish) | 1 | Bunch |
Instructions
- Rinse and soak the toor dal in water for at least 30 minutes.
- In a pressure cooker, add soaked dal, water, turmeric powder, and salt. Cook until the dal is soft and mushy.
- In a separate pan, heat ghee and add cumin seeds and mustard seeds. Let them splutter.
- Add minced garlic, grated ginger, and slit green chilies to the pan. Sauté until the garlic is golden brown.
- Add chopped onions and cook until they are translucent.
- Add chopped tomatoes and cook until they are soft and the oil starts to separate.
- Add red chili powder and garam masala to the pan. Mix well.
- Pour the cooked dal into the pan and mix well. Let it simmer for 5-10 minutes.
- Garnish with chopped coriander leaves and serve hot.
Prep
- Soak toor dal in water for at least 30 minutes before cooking.
Kitchen equipment
Pressure Cooker