Dal tadka or tempered lentils dish is very popular all over India. Restaurant menus are incomplete without this flavorful dish. It tastes great with roti/phulka or any flavored rice.
Ingredients:
Yellow Pegion Pea/Toor Dal/Togaribele: 1/2 cup
Red Pegion Pea/Masoor Dal/Masoor Bele: 1/2 cup
Medium Size Onion: 1
Medium Tomato : 2
Green Chilli: 2
Ginger: 1 inch
Turmeric powder: 1/2 tsp
Red Chilli Powder: 1/2 tsp
Garam Masala: 1/2 tsp
Kasoori Methi (Dried Fenugreek Leaves): 1 tsp
Salt to taste
Fresh Cream : 2 Tbsp (Optional)
Garlic: 4-5 cloves
Butter/Ghee: 2 tbsp
Cumin Seeds: 1 tsp
Broken dry red chilli: 1
Coriander Leaves : handful
Method:
1. Soak both lentils in enough water in a pressure cooker and keep aside for 15-20 minutes.
2. Finely Chop Onion, Tomato and Ginger and slit Green chillies lengthwise and add to the cooker.
3. Add Salt, Turmeric and few drops of oil to dal and pressure cook it for 3-4 whistles.
4. When the Dal is cooked open the lid and mash it with a ladle or a wired whisk and keep on medium flame.
5. Add Garam masala powder, Red Chilli powder, crushed Kasoori Methi leaves, Coriander leaves and Fresh cream (if using) and mix well.
6. Adjust the consistency by adding water and bring to boil and turn off the flame.
7. Heat ghee/butter in a tempering pan and add cumin seeds, chopped garlic, Asafoetida and broken dry red chilli and fry until the garlic turns to golden brown in color.
8. Pour the tempering on dal and close the lid.Garnish with remaining coriander leaves and Serve hot with flavored rice or roti/chapathi.
Notes:
1.You can add Bengal gram (Chana dal) along with yellow and red Pegion pea or make it with just one of the lentils.
It's a dhaba (roadside eateries) style recipe where dal is pressure cooked with onion, tomato, chillies and tempered with flavorful spices. I have made this dal a lot of times and it tasted as good as from a restaurant. Here is how I make it.
Ingredients:
Yellow Pegion Pea/Toor Dal/Togaribele: 1/2 cup
Red Pegion Pea/Masoor Dal/Masoor Bele: 1/2 cup
Medium Size Onion: 1
Medium Tomato : 2
Green Chilli: 2
Ginger: 1 inch
Turmeric powder: 1/2 tsp
Red Chilli Powder: 1/2 tsp
Garam Masala: 1/2 tsp
Kasoori Methi (Dried Fenugreek Leaves): 1 tsp
Salt to taste
Fresh Cream : 2 Tbsp (Optional)
Garlic: 4-5 cloves
Butter/Ghee: 2 tbsp
Cumin Seeds: 1 tsp
Broken dry red chilli: 1
Coriander Leaves : handful
Method:
1. Soak both lentils in enough water in a pressure cooker and keep aside for 15-20 minutes.
2. Finely Chop Onion, Tomato and Ginger and slit Green chillies lengthwise and add to the cooker.
3. Add Salt, Turmeric and few drops of oil to dal and pressure cook it for 3-4 whistles.
4. When the Dal is cooked open the lid and mash it with a ladle or a wired whisk and keep on medium flame.
5. Add Garam masala powder, Red Chilli powder, crushed Kasoori Methi leaves, Coriander leaves and Fresh cream (if using) and mix well.
6. Adjust the consistency by adding water and bring to boil and turn off the flame.
7. Heat ghee/butter in a tempering pan and add cumin seeds, chopped garlic, Asafoetida and broken dry red chilli and fry until the garlic turns to golden brown in color.
8. Pour the tempering on dal and close the lid.Garnish with remaining coriander leaves and Serve hot with flavored rice or roti/chapathi.
Notes:
1.You can add Bengal gram (Chana dal) along with yellow and red Pegion pea or make it with just one of the lentils.
2.Cream is optional but it gives a smooth texture to dal and enhances the taste.
3.Squeeze in a tsp of lemon juice if the tomatoes are not sour enough.
4.Adjust the red chilli powder and garam masala powder according to your spice preference.
3.Squeeze in a tsp of lemon juice if the tomatoes are not sour enough.
4.Adjust the red chilli powder and garam masala powder according to your spice preference.
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