Dal Tadka is one of the dishes that I made when I first cooked for Arun. Dal/Paruppu/Lentils are rich in protein, especially for vegetarians. I know this because Mompa had said it to me as often as possible. That is whenever I have complained to him about making dal for lunch!
Dal Tadka is a North Indian dish that can be prepared using a combination of red, yellow or green lentils. You can use toor dal/pigeon pea lentils, moong dal/split and skinned green gram, masoor dal/split red lentils or channa dal/Bengal gram. I usually use pigeon pea lentils with one or two mentioned above. The lentils should be cooked softly before adding the tempered(tadka) seasoning to it. Dal Tadka can be served with plain rice or jeera rice
Ingredients:
- 1/4 cup Toor dal, pigeon pea lentils
- 1/4 cup Moong dal, split and skinned green gram
- 2 tablespoons Oil
- 1 Shallot, chopped
- 2 Green chillies, slit
- 1 tablespoon Ginger-garlic paste
- 2 medium Tomatoes, chopped
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Chilli powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Salt
- 1 pinch Asafoetida
- 1 1/2 cups Water
- 2 tablespoons Coriander leaves
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 2 tablespoons Garlic, chopped
- 4 Dried red chillies
Preparation:
To prepare Dal Tadka start by washing and soaking dal with water in a bowl for about 30 minutes to 1 hour. Drain the water and set aside.
Heat oil in a pressure cooker over a medium to high setting, and fry the onions. Add green chillies and ginger-garlic paste. After it releases a nice aroma add in the tomatoes. Add turmeric, red chilli powder, coriander powder, garam masala and salt. Sauté well.
After sautéing, add in the soaked lentils along with one and a half cups water and cook for about 4 whistles. Takes about 5 minutes once it reaches the pressure level. When it is done, switch off the heat and allow the steam to settle by itself. The lentils should well cooked. Add coriander leaves and mix.
In a small pan, heat ghee on a medium setting. Add in cumin seeds, followed by garlic. Fry the garlic till it turns golden brown and add red chillies. Pour the tempered spices over the cooked dal.
Serve hot with plain rice or jeera rice.
Notes:
- The amount of water required may vary depending on the variety of lentils you use.
