Tasty Dal Tadka Recipe!

A warming, savory, and filling Indian lentil dish is dal tadka. This handmade dal tadka is unbelievably flavorful and tasty, rivalling any Indian restaurant! You’ll realize after just one bite that it’s easier than you would have imagined to create delectable restaurant-caliber food at home. One of the best lentil dishes you can cook for a straightforward vegetarian Indian lunch is this basic one, which uses pantry staples.

Dal Tadka

Dal Tadka is a famous Indian lentil dish cooked with either arhar dal or masoor dal (husked and split pigeon pea lentils) or (husked & split red lentils). This Dal Tadka recipe produces a creamy dal with smoked tastes. One of the most popular lentil dishes served in Indian restaurants is Dal Tadka. Dal tadka is simply cooked lentils seasoned with fried spices and herbs in oil or ghee.

Ingredients for Dal Tadka

For pressure cooking, follow these steps:

• 1/2 cup dal toor (rinsed) masoor dal
• 2 tbsp (rinsed)
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1 teaspoon of oil
• 1/2 cup of water

For the Dal:

• 2 tbsp clarified butter / ghee
• 1/2 teaspoon cumin/jeera
• 1 bay leaf / tej patta pinch hing
• 2 red dried chilies
• 2 garlic cloves (crushed)
• 1 pound ginger (crushed)
• 1 chilli pepper (slit)
• A single onion (finely chopped)
• 1/4 teaspoon turmeric
• 1/2 tsp red chilli powder
• Coriander powder 1/2 tablespoons
• 1/2 teaspoon salta single tomato (finely chopped)
• 2 tablespoons coriander (finely chopped)
• 1 teaspoon of kasuri methi (crushed)
• A quarter teaspoon of garam masala

When it comes to tadka:

• 1 tablespoon clarified butter / ghee
• Pinch of hing / asafoetida
• 1/2 tsp cumin / jeera
• 1/4 tsp Kashmiri red chilli powder
• 1 dried red chilli
• 1 tablespoon coriander (finely chopped)

Directions How to Make:

1. In a pressure cooker, combine 1/2 cup toor dal and 2 tablespoons masoor dal. If you like, you may also add moong dal, as well as 1/4 tsp turmeric, 1/2 tsp salt, 1 tsp oil, and 1/2 cup water. Cook for 5 whistles or until dal is thoroughly cooked.

2. Adjust consistency with 1 cup water. Set aside for now.

3. Heat 2 tbsp ghee in a large kadai and splutter 1/2 tsp cumin, 1 bay leaf, pinch hing, and 2 dried red chillies. Add 2 garlic cloves, 1 inch ginger, and 1 chilli and saute slightly. 1 onion should also be added and sauteed till golden brown. Add 1/4 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp coriander powder, and 1/2 tsp salt to a low-flame pan.

4. Cook until the tomato is soft and mushy, then add the cooked dal and stir well to combine, adjusting the consistency as needed.

5. Continue to cook for another 5 minutes, or until all of the flavours are well combined.

6. Stir in 2 tablespoons coriander, 1 teaspoon kasuri methi, and 1/4 teaspoon garam masala. Mix thoroughly.

7. Finally, serve the dal tadka with steamed rice or jeera rice.