Introduction:
Dal Tadka Recipe
Dal Tadka Recipe: Dal Tadka is widely enjoyed at Indian restaurants and roadside dhabas, and one of the most popular variations is the Punjabi Dal Tadka. This flavorful dish is crafted from two types of lentils, chana dal and toovar dal, which are initially pressure-cooked with water, salt, turmeric, ginger, garlic, and green chilies. Following this, vegetables are sautéed in oil along with the cooked dal, and finally, a ghee tempering infused with traditional Punjabi spices is added to achieve that authentic restaurant-style Dal Tadka.
What many may not realize is that you can effortlessly recreate this creamy, rich, and smooth Dal Tadka Recipe in your own kitchen, all at a fraction of the cost. The dish is elevated by the aromatic ghee tempering and the blend of Punjabi spices. Enjoy this delectable Dal Tadka paired with Jeera Rice or Cooked Rice.
Ingredients
for Dal Tadka Recipe
For Dal Tadka:
- 1 cup toovar (arhar) dal
- 1/4 cup chana dal (split bengal gram)
- 2 green chillies, slit
- 1 tsp grated garlic
- 1 tsp grated ginger
- 1/2 tsp turmeric powder
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1 tbsp oil
- Salt to taste
For Tempering:
- 2 tbsp ghee
- 1/2 tsp mustard seeds (rai / sarson)
- 1 tsp cumin seeds (jeera)
- 3 whole dry Kashmiri red chillies, broken into pieces
- 5-6 curry leaves (kadi patta)
- 1 tsp finely chopped ginger
- 1 1/2 tsp finely chopped garlic
- 1 1/2 tsp chilli powder
For Garnish:
- 3 tbsp chopped coriander (dhania)
Method:
Dal Tadka Recipe
- Clean, wash, and soak both dals in water for 30 minutes. Drain.
- In a pressure cooker, combine soaked and drained dals, green chillies, grated garlic, grated ginger, turmeric powder, salt, and 3 cups of water. Pressure cook for 3 whistles until the dals are cooked. Release the steam before lifting the lid. Remove and discard the green chillies, then whisk to mash the dals. Set aside.
- In a deep non-stick pan, heat oil. Add onions and sauté on medium flame for 1-2 minutes.
- Add tomatoes and cook for another 2 minutes, stirring occasionally and lightly mashing with the back of a spoon.
- Incorporate the cooked dal, ensure thorough mixing, and bring it to a boil. Cook for 6-8 minutes on medium flame, stirring occasionally.
- To temper, warm ghee in a small non-stick pan. Add mustard seeds and cumin seeds. When the seeds crackle, add red chilli, curry leaves, ginger, and garlic. Sauté on medium flame for 30 seconds. Switch off the flame, add chilli powder, and mix well.
- Pour the tempering over the dal.
- Serve the Dal Tadka hot, garnished with chopped coriander.
Nutrient values
(per serving):
- Energy: 259 cal
- Protein: 12 g
- Carbohydrates: 28.9 g
- Fiber: 4.9 g
- Fat: 10.7 g
- Cholesterol: 0 mg
- Sodium: 4 mg
Tips for
Making Dal Tadka Recipe
- Use fresh ingredients when preparing Dal Tadka Recipe. Avoid using store-bought ginger-garlic paste; instead, grate fresh ginger and garlic for a vibrant flavor in the dish.
- Always wash the dals thoroughly before use to eliminate any potential harmful bacteria or germs.
- As the name suggests, tadka (tempering) plays a crucial role in Dal Tadka. Opt for ghee while tempering, as it significantly influences and enhances the flavor of the dish.
- Soak both dals for a period before starting the Dal Tadka Recipe preparation. This helps in achieving a desirable texture and consistency in the cooked lentils.
- Consider adding a unique smoky flavor to the dal through the process of “dhungar.” This technique is often used in Indian restaurants to impart richness to the Dal Tadka.
- To perform dhungar, heat a piece of coal until red-hot. Place the red-hot coal in a small bowl, position the bowl in the center of the dal, and drizzle a small amount of ghee over the coal. Quickly close the lid and allow the dal to smoke for 3-4 minutes, absorbing the smoky essence.
Conclusion:
In summary, use fresh ingredients and emphasize the tadka for flavorful, homemade dal tadka Recipe. Adjust heat to taste and consider dhungar for authentic flavor. Enjoy with rice or Indian breads.
Frequently Asked Questions
About Dal Tadka Recipe
What type of lentils should I use for dal tadka?
For best flavor and texture, use whole, uncooked lentils instead of pre-packaged varieties. Soaking and then cooking the lentils from scratch allows them to absorb the spices and seasonings better.
Should I remove the green chilies after cooking the lentils?
Yes, take out the green chilies after cooking. They will have infused the lentils with heat and flavor. Whisking the dal after removing the chilies helps incorporate the flavors.
Why is tempering (tadka) important in this dish?
The tadka adds aroma and greatly enhances the flavor of the dal. Using ghee for tempering gives it an authentic, rich taste.
How can I adjust the spiciness?
Feel free to customize the heat to your taste by using more or less green chilies and chili powder. Start with less and add more if desired.
What is “dhungar” and is it essential?
Dhungar is a smoking technique that gives the dal a unique, smoky flavor. While not required, it adds another layer of richness, as in restaurant versions. Follow instructions carefully if incorporating.
