Dal Tadka
Dal Tadka is a popular Indian lentil dish known for its rich, flavorful tempering with spices, garlic, and onions, served over yellow lentils cooked to creamy perfection. It offers a comforting, mildly spiced taste with a vibrant aroma from cumin, mustard seeds, and chili.
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Ingredients
- 1 cupToor dal (pigeon peas)
- 3 cupsWater
- 0 ½ teaspoonsTurmeric powder
- 1 teaspoonsSalt
- 3 tablespoonsGhee or oil
- 1 teaspoonsCumin seeds
- 0 ½ teaspoonsMustard seeds
- 2 piecesDry red chilies
- 4 piecesGarlic cloves, finely chopped
- 1 mediumOnion, finely chopped
- 1 pieceGreen chili, slit (optional)
- 1 teaspoonsGinger, grated
- 1 mediumTomato, finely chopped
- 1 pinchAsafoetida (hing)
- 2 tablespoonsFresh coriander leaves, chopped
Instructions
Rinse the toor dal thoroughly under running water until the water runs clear.
In a large pot or pressure cooker, add the rinsed dal, 3 cups of water, turmeric powder, and salt.
Cook the dal until it is soft and mushy. In a pressure cooker, cook for 3–4 whistles (about 10-12 minutes). On stovetop, boil and simmer for about 25–30 minutes, stirring occasionally.
In a small frying pan, heat ghee or oil over medium heat.
Add cumin seeds and mustard seeds. When they start to splutter, add dry red chilies, asafoetida, and chopped garlic. Sauté until the garlic is golden brown.
Add the finely chopped onion, grated ginger, and green chili (if using). Sauté until onions are translucent and golden.
Add chopped tomato and cook until the tomato softens and the oil begins to separate from the mixture (about 4-5 minutes).
Pour this tadka (tempering) over the cooked dal and stir well to combine.
Garnish with freshly chopped coriander leaves.
