7/27/2019 Dal Tadka

1/2

restaurant style dal tadka

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

restaurant style dal tadka smooth and creamy dal tempered with indian spices.

Author: dassanaRecipe type: main

Cuisine: north indian

Serves: 4

Ingredients

for the dal

cup tuvar dal/ split pigeon pea lentils

cup masoor dal/split pink lentils

1 or 2 green chilies, chopped or slit lengthwise1 medium sized onion, chopped

1 medium size tomato, chopped

1 tsp grated or chopped ginger (optional)1 tsp turmeric powder

a pinch or two of garam masala powder (optional)

a pinch of asafoetida/hing2 cups water

1 tsp kasuri methi/dry fenugreek leaves, crushed

1 or 2 tbsp cream (optional)1 tbsp chopped coriander leaves

salt as required

for the tempering/tadka

2 tbsp oil

1 tsp cumin5-6 garlic cloves

2-3 red chilies

a generous pinch of hing

for garnish:

7/27/2019 Dal Tadka

2/2

1 tbsp chopped coriander leaves

1 tbsp cream (optional)

Instructions

first pick and rinse the dals.

add chopped onions, tomato, green chilies, ginger, asafoetida & turmeric powder along with the dalsin a pressure cooker.

add salt and two cups water.

mix well and pressure cook the dals for 4-5 whistles or till done.once well cooked then beat the dal with a churner or a wooden spoon till well mashed and creamy.

now here you decide the consistency of the dal before you add the tempering.

generally this type of dal is neither thick nor thin but has a medium consistency.the dal will be creamy but a little thick after pressure cooking with 2 cups of water.

so add some water to get the desired consistency and simmer for 3-4 minutes.

once the desired consistency is reached, you can add cream (optional), garam masala powder,

crushed kasuri methi & chopped coriander leaves and switch off the fire.mix well.

check salt before we add the tempering. if less than add more salt.

cover the dal with a lid.begun to prepare the tempering/tadka.

preparing the tempering:

heat oil in a pan.

add cumin and fry them.

the cumin should get fried and not be raw but dont burn them.now add red chilies, asafoetida and chopped garlic.

let the garlic brown.

once the garlic gets browned pour the entire tempering along with the oil into the dal.you can mix the dal or serve the dal tadka with the tempering on top it.

garnish dal tadka with coriander leaves.

have this fantastic tadka dal with some steamed basmati rice or jeera rice.

Notes

instead of oil you can temper the dal with ghee/clarified butter.

the dal consistency is neither thick nor thin but medium. but if you prefer you can go for a slightly thick

or thin dal consistency.

you can also soak the dal for 30 to 40 minutes before cooking them.

if you dont have a pressure cooker than cook the dal in a pot with enough water added to the dal. inthis case better to soak the dal so that the cooking is faster.