kaleem37
- Jun 21, 2022
- 2 min read

Dal Tadka Recipe

Preparation Time: 10 mins | Cooking Time : 20 mins | Recipe Cuisine: Indian | Servings : 2

Ingredients:

1/2 cup toor dal
1/8 cup masoor dal
1/8 cup moong dal
1 tbsp oil
1 tsp ghee
1/2 tsp cumin seeds
1 no green chilli finely chopped
few nos curry leaves
1 medium sized onion finely chopped
1 medium sized tomato roughly chopped
1 tsp ginger
1 tsp garlic finely chopped
1/4 + 1/4 tsp turmeric powder
1/2 tbsp kashmiri chilli powder
1/2 tsp garam masala powder
1 tsp kasoori methi
1 tbsp coriander leaves
3 cups water + as needed
salt to taste

To Temper:

1 tbsp oil
1 tsp ghee
1/2 tsp cumin seeds
a tiny pinch hing optional
1 tbsp garlic finely chopped
2 nos red chillies
1/2 tsp kashmiri red chilli powder

Instructions

Take 1/2 cup toor dal, 1/8 cup masoor dal and 1/8 cup moong dal.
Rinse well and add it to cooker along with 1/4 tsp turmeric powder, 3 cups water, few drops gingelly oil and salt as needed. Close with lid with weight on.
Pressure cook for 5 whistles in medium flame. Switch off and let pressure release by itself.
Open and mash dal well. Set aside.
Heat 1 tbsp oil + 1 tsp ghee – add 1/2 tsp cumin seeds let it splutter. Then add few curry leaves along with 1 finely chopped green chillies. Then add 1 tsp finely chopped garlic.
Give a quick saute until garlic turns golden.
Add onion, tomatoes along with required salt.
Saute until tomatoes turn mushy and raw smell leaves.
Now add 1/4 tsp turmeric powder, 1/2 tsp kashmiri red chilli powder and 1/2 tsp garam masala powder.
Saute for a minute.
Add cooked dal along with 1/2 cup rinsed water.
Mix well until well blended.
Simmer for few mins.
Now burn few charcoal pieces directly in flame. Be at a safe distance while doing this as it might splutter. Switch off.
Carefully using a tong transfer to a small flat bottomed bowl.
Now keep this bowl inside the kadai. Add a tsp of ghee inside the bowl.
It will start to smoke immediately close with lid.
Open then garnish with 1 tsp kasoori methi and 1 tbsp coriander leaves.
Mix well. Switch off.
Now for tadka heat 1 tbsp oil with 1 tsp ghee then add 1/2 tsp cumin seeds let it splutter then add 1 nos red chillies along with 1 tbsp garlic finely chopped.
Fry until garlic turns golden brown then add a pinch of hing and 1/2 tsp kashmiri red chilli powder. Give a quick mix and Switch off.
Add half of the prepared tadka to dal. Reserve the remaining for garnish.
Mix well and Dal tadka is ready.
Serve hot with basmati rice and ghee drizzled!

Notes:

While tempering add ghee and oil mixed. After tempering and the dal is mixed well then drizzle a tsp of ghee in the dal.
Soaking dals is optional but cooks faster and softer.
The measurement of dal I have given is according to our taste and liking, feel free to experiment.
The consistency should neither thick nor runny, should be in between the 2 as you can see in the pics.
Adding green chillies and red chillies together gives a great flavour. You can skip the chillies and add 1/2 tsp red chilli powder instead.
Dal thickens with time so switch it off accordingly.