DAL TADKA /HOW TO MAKE DAL TADKA/ EASY DAL TADKA RECIPE

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DAL TADKA /HOW TO MAKE DAL TADKA/ EASY DAL TADKA RECIPE /दाल तड़का

Arhar/tuvar ki dal is the star behind this tasty dal tadka. This dal is the most relishing one in India. Although a large variety of dals or lentils are prepared at regular bases b’cause without them the Indian thalis do not accomplish. Though the preparation process is almost the same for each dal or dhal (as pronounced in South India) yet the cooking time and the tadka/tempering varies. Each household has it’s own variation to use the ingredients while giving it a tadka or tempering.

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This dal tadka is inspired by the North Indian flavours where onion-tomato masala with a few aromatics and regular spices is given as a final touch. Only Arhar dal(as it is called in the northern states) is used to prepare with a very basic process. Some add a little red lentil/Malka masoor with arhar to make this dal tadka, but I have used only Arhar dal keeping it authentic. The dal is boiled in the pressure cooker. One can choose to cook it in the open vessel. This process takes more time than cooking in the pressure cooker. This kind of preparation is followed in both common households and the dhabas. Jeera rice and Ajwain  parantha go very well with this amazing dal tadka

Prep time – 5 minutes
Cook time – 15 minutes
Cuisine – North India
Course – Main
Author – Bharti Dhawan

INGREDIENTS REQUIRED

•  Arhar/Toor/Tuvar dal – 1 cup
•  Water – 3 cups (the same cup with which dal was measured)
•  Salt – 1and 1/2 tsp or to taste
•  Haldi/turmeric powder – 1 tsp

INGREDIENTS FOR TADKA

•  Ghee – 1 tbsp
•  Finely chopped onions – 1 medium
•  Finely chopped tomatoes – 1 medium
•  Finely chopped Ginger-garlic-chilly  – 1 tsp each
•  Jeera/cumin – 1 tsp
•  Red chilly powder – 1 tsp
•  Coriander powder – 1 tsp
•  Garam masala – 1/2 tsp
•  Hing/Aseforida – 1/2 tsp

HOW TO MAKE DAL TADKA

1- Rinse the dal 2 times and add to a pressure cooker with water, haldi and salt

2- When one whistle comes, slow down the flame to low and cook for more 5 minutes(avoid to cook it too mushy). Switch off the flame and allow the cooker to cool down completely

3- Open the lid and mix the dal gently with a ladle. ( be careful to not to mash it, this dal should be khili-khili (each grain separate)

4- Transfer the cooked dal to another pan and prepare for the tadka/tempering

HOW TO GIVE TADKA/TEMPERING TO DAL

1- Take a tadka pan and add ghee. Add jeera/cumin. Allow to splatter. Add chopped onions and cook until they get translucent

2- Add all the powdered spices and cook them for a while

3- Add ginger-garlic-chilly paste. Saute it and add tomatoes. Cook tomatoes and mash with the ladle

4- Cook the masala until it leaves oil. Add this masala to the cooked dal and mix well.

5- Serve super tasty DAL TADKA in the main course with any side dish and roti or rice. I like mix vegetable sabzi with this yummy dal

NOTES AND TIPS

1- Adjust the consistency of dal according to your taste.add some hot water if you like the dal with runny consistency

2- Add 1 tsp oil before closing the cooker lid. this oil will prevent the dal and water coming out while the cooker whistles

MORE OF THIS KIND

MOONG-MASOOR KI DAL

RAJASTHANI PANCHMEL DAL/MIXED LENTILS

DAL PESHAWARI (DHULI URAD KI SOOKHI DAL)