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Dal Tadka
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Dal Tadka

34Min
4Servings
285Cal
MediumLevel
VegetarianGluten freeKid friendlyvegetariangluten-free
#dal tadka#indian lentil curry#restaurant style#dhaba style#vegetarian#protein rich

Equipment

Pressure cooker
Frying pan
Chef's knife
Cutting board
Spatula
Ladle
Measuring cup
Serving plate

Ingredients

Dal Base

toor dal (washed, soaked)

200 g

turmeric powder

1 tsp

salt

1 tsp

First Tempering

ghee

15 ml

asafoetida

0.25 tsp

ginger (crushed)

5 g

garlic (crushed)

5 g

green chili (crushed)

5 g

onion (finely chopped)

100 g

mustard seeds

1 tsp

curry leaves

8 pcs

tomato (finely chopped)

100 g

red chili powder

1 tsp

coriander powder

1 tsp

Second Tempering

ghee

15 ml

cumin seeds

1 tsp

red chili powder

1 tsp

curry leaves

10 pcs

dried red chilies

3 pcs

Garnish

coriander leaves

15 g

Instructions

1

Pressure cook the dal

Cook the soaked toor dal with turmeric, salt and water until soft and creamy.

15 mintimer 15 min
2

Prepare the first tempering

Sauté onions and spices in ghee until onions turn golden brown.

8 minMedium heattimer 5 min
Stir onions frequently to ensure even browning without burning
3

Add aromatics and tomatoes

Add crushed ginger-garlic-chili, spices and tomatoes; cook until tomatoes soften.

5 minMedium heattimer 5 min
Cook tomatoes until they break down and oil begins to separate
4

Combine dal with masala

Pour the cooked dal into the masala, adjust consistency with water and finish with fresh coriander.

3 minMedium heat
Add water gradually to reach desired consistency
5

Prepare the second tempering

Heat ghee with cumin seeds, curry leaves, dried red chilies and red chili powder.

2 minHigh heattimer 2 min
Pour the hot tempering immediately over the dal for maximum aroma
6

Finish and serve

Pour the sizzling tempering over the dal, stir gently and serve piping hot.

1 min

Original recipe

YouTubeRecipe by Rajshri Food

Storage

Fridge: 3 days
Freezer: 60 days
Reheat: Microwave 2-3 minutes or reheat on stove with splash of water

Tempering may lose crispness after reheating; best enjoyed fresh

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