Hello friends,
Today, let’s talk about Dal Tadka, a staple in every Indian household. It’s simple, comforting, and packed with flavors. Whether you pair it with hot rice or fresh rotis, this dish never disappoints. Let’s get started!
Ingredients
For the Dal
- Toor Dal (Pigeon Pea Lentils): 1 cup
- Water: 3 cups
- Turmeric Powder: ½ teaspoon
- Salt: To taste
- Tomato: 1, finely chopped
- Green Chilies: 2, slit
- Garlic: 3 cloves, minced
- Ginger: ½ inch, grated
For the Tadka (Tempering)
- Ghee / Oil: 2 tablespoons
- Mustard Seeds: ½ teaspoon
- Cumin Seeds: 1 teaspoon
- Dried Red Chilies: 2
- Garlic: 4 cloves, sliced
- Hing (Asafoetida): A pinch
- Curry Leaves: 8-10
- Red Chili Powder: ½ teaspoon
- Fresh Coriander: Chopped, for garnish
How to Make Dal Tadka
1. Cook the Dal
- Rinse the toor dal well and pressure cook it with water, turmeric, salt, tomatoes, green chilies, garlic, and ginger for 3-4 whistles (or until soft).
- Mash it lightly with a spoon and keep aside.
2. Prepare the Tadka
- Heat ghee in a small pan. Add mustard and cumin seeds. Let them crackle.
- Add sliced garlic, dried red chilies, hing, and curry leaves. Sauté until garlic turns golden.
- Turn off the heat, mix in the red chili powder, and immediately pour over the dal.
3. Final Touches
- Stir well, garnish with coriander, and serve hot with rice or roti.
FAQs
Q: Can I use a different dal?
A: Yes, you can mix masoor dal, moong dal, or chana dal for a richer taste.
Q: How do I make it restaurant-style?
A: Add a dollop of butter and a bit of kasuri methi (dried fenugreek leaves) before serving.
Q: Can I make it without a pressure cooker?
A: Absolutely! Just simmer the dal in a pot until soft (about 30-40 mins).
Q: What if my dal is too thick?
A: Add a little hot water to adjust the consistency.
Final Thoughts
Dal Tadka is more than just a dish—it’s pure comfort in a bowl. Try it today, and let me know how it turned out! Happy cooking! 😊
Let me know if you want any tweaks or a different dish next time!