Dal Tadka
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Course
Side Dish
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Cuisine
Indian, Pakistani, Bangladeshi
Dal Tadka
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Dal tadka is an Indian dish made from toor dal and other legumes, where the spices and condiments are previously fried.
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Ingredients
- ½ cup yellow pigeon peas toor dal or arhar dal, split
- ¼ cup chickpeas (chana dal)
- ¼ cup red lentils (masoor dal)
- 1 onion , cut into thin strips
- 1 teaspoon garlic chopped
- 1 teaspoon ginger chopped, fresh
- 1 green hot pepper , finely chopped
- 1 large tomato ,peeled, seeded, and mashed
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 3½ cups water (2½ cups + 1 cup)
- 2 teaspoons ghee or oil, melted
- 2 tablespoons cilantro finely chopped leaves
For the tadka (tempering of the spices)
- ½ teaspoon cumin seeds
- ¼ teaspoon ground cinnamon
- ½ teaspoon black mustard seeds
- 2 cloves garlic , chopped
- 2 red chili pepper cut into pieces, dried
- 1 pinch asafoetida (hing)
- 3 teaspoons ghee
Equipment
- Pressure cooker
Instructions
- Rinse the toor dal, chana dal and masoor dal thoroughly under cold running water and add them into a pressure cooker with a capacity of about 5 quarts (5 liters).
- Add 2½ cups (600 ml) of water and, from the first whistle of the pressure cooker, cook under pressure over medium heat for 30 minutes.
- Turn off the heat and let the pressure in the pressure cooker release naturally.
- Open the lid and set aside.
- Heat 2 teaspoons of ghee or oil in a Dutch oven.
- Add the onion and sauté until it turns light brown.
- Add ginger, garlic and green chili and sauté for 30 seconds, making sure the garlic does not turn dark brown.
- Add the mashed tomato, mix and cook over medium heat for 5 minutes.
- Add turmeric and red chili powder and mix.
- Add all the contents of the pressure cooker and mix well.
- Add the remaining cup (240 ml) of water and mix well.
- Season with salt (do not salt before this stage of the recipe).
- Cook over medium heat for 5 to 8 minutes.
- Remove from heat and divide the mixture among 4 bowls.
Tadka (tempering of spices)
- Prepare for tempering by heating the 3 teaspoons of ghee in a small pan over medium heat.
- Add the cumin and mustard seeds and sizzle them.
- Add the chopped garlic, dried red peppers and asafoetida, mix well and let the garlic turn light brown.
- Remove the pan from the heat and divide its contents among the 4 bowls.
- Garnish with cilantro leaves and serve with steamed rice.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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