Dal tadka - A popular restaurant gravy prepared with one or more combination of dals and tempered with spices. Dal tadka can be prepared with the available ingredients in the pantry and does not require exotic ingredients and loads of ghee and oil. A combination of dals such as tuvar dal and moong dal or Tuvar dal and masoor dal or Tuvar dal alone and moong dal alone can be used. I'm using double tadka for this recipe, one at the beginning and other at the end. Simmering the dal generally increases the flavour. This is a one-pot dish and can be made in an instapot, or in the stove -top.
Key Ingredients:
Lentils: Tuvar Dal is used.
Oils - Sunflower oil is used for tempering , and for the final seasoning ghee is used. Use any oil with neutral flavour.
Spice Powders and spices like ginger, garlic, chillies, hing, cumin are used.
Onion - Regular big variety suits the best for any kind of dal. Avoid using shallots unless specified.
Tomatoes - Use hybrid or bangalore tomatoes not the country or the cherry.
Herbs - Coriander leaves is a must.
Salt - Crystal(pink or white) or fine sea salt(pink or white) can be used.
Method:
- Season ghee and oil with spices and herbs
- Saute veggies
- Pressure cook with dal
- Mash and simmer
- Season with ghee.
- Garnish.
Suggested Serving:
Dal tadka is a great accompaniment for roti and rice dishes.
Variation:
Use a combination of dals such as tuvar dal - 3/4 cup and moong dal 1/4 cup or tuvar and masoor in the same ratio.
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Equipment Used:
Pressure cooker/pan or Instapot, Seasoning pan, potato masher/maththu
Recipe:
Total Time Taken - 30 minutes:
No. of Servings - 4
1 cup - 200ml
Ingredients:
Cumin seeds - 1/2 tsp
Tuvar Dal - 1 cup
Onion - 1(large)
Tomatoes - 3(medium)
Green chillies - 2
Ginger grated - 1/2"
Garlic - 4 cloves
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Tempering:
Oil - 1 tbsp
Ghee - 1 tbsp
Cumin seeds - 1/2 tsp
Red chillies - 2
Red chilli powder -1/2 tsp
Garlic - 4 cloves(pounded)
Ginger - 1/2 "(cut into julienne)
Asafoetida/hing - 1/4 tsp
Directions:
1.Grate the ginger, Chop the onions and tomatoes.
2.Heat oil in a pressure pan or cooker. Add cumin seeds, when they crackle, add green chillies, ginger, garlic, chopped onions.
3. Saute till onion turns pink, add tomatoes, dals.
4. Add enough water. Close the lid of the cooker/pan. Pressure cook for 3-4 whistles Allow to cool down.
5. Mash the dals with a potato masher or maththu.
6. Add turmeric powder, garam masala, salt. Simmer for 5 minutes.
7. Heat ghee in a seasoning pan. Add cumin, julienned ginger, garlic, red chillies,hing,red chilli powder and pour into the dal.
8. Garnish with coriander leaves.
Notes:
- Adjust the consistency of the dal if you find it is thick by adding some water.
- Add red chilli powder finally while tempering, as they may get burnt easily.
- You may reduce the number of tomatoes ,add lemon juice instead.
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