Also known as lentils or pulses, dal is an important component of most Indian meals. While the texture, taste and consistency of dals may vary, it is the nutrient-rich grains which remain constant. You may have heard a lot of people say that dal chawal is their comfort food, including chefs and experts. The simplicity and wholesome-ness of the dish is what makes it so lovable. Dal, in general, is quite filling and offers a great substitute for a curry, easily paired with a dry side dish.
I remember how my mother would spruce up a dal by adding two-three ingredients from the box of spices and stir it in oil for a few minutes. This one time, my mother wasn’t home and I was feeling hungry so I helped myself to some dal and potato subzi. I dipped my first bite into the dal and after a few moments, I felt something was missing. There was no flavour in the dal and I was perplexed. I called up my mother to enquire and she simply started laughing and said, “Tadka nahi laga hai usmein”.
Honestly, that was the day I realized how important a role tadka plays in giving us such delectable dals. We’ve got a variety of dals in India, from the creamy dal makhni to the chunky chana dal and the light and soupy moong dal. Each of these require a different kind of tadka to blend with the dal really well. Tadka, for the unversed, is a process of adding oil-infused mixture to a dish by tempering it with spices. Also known as chaunk, this technique lends a flavourful layer and texture to the entire dish.
In Indian cuisine, tadka is most often used in case of dals. Here are some of the ways you can make your dal tadka maar ke!
1. Punjabi Dhaba-Style Tadka
As the name suggests, this is a type of tadka that is mostly added to dals in restaurants and dhabas. From chopped onions to tomatoes, everything is added to this spicy tadka which is then tempered with spices like red chilli powder, coriander powder, cumin seeds etc. Once the onions turn golden-brown, sauté everything together and let the oil separate. While you can add this masala tadka to your dal fry, it pairs well with most of the dals too.
2. Sambhar-Style Tadka
This South-Indian tadka recipe is perfect for sambhar. The South-Indian flavours come out really well through this tadka that comprises of mustard seeds, red chilli powder, tamarind pulp for the tanginess and curry leaves for the aroma. The most important aspect is the sambhar masala which gives the sambhar its real flavour.
3. Hing And Jeera Tadka
A simple two-ingredient tadka, this one is a game changer for a lot dals. Simply spruce up some hing and jeera in oil along with red chilli powder. Once the oil is infused with the spices, drop them on the dal and let it absorb all the flavours. This works well for masoor, arhar, moong and even urad dal.
4. Panch Phoran Ka Tadka
Panch means five and phoran means spices. This five-spice tadka is a favourite of Bengalis who use it to temper their dal with fennel, fenugreek, mustard, onion and carom seeds. These come together in mustard oil to give a distinct aroma and flavour to the dal.
5. Kalonji Ka Tadka
Another tadka that is infused with mustard oil is this kalonji tadka. Add some red chilli powder and tomatoes and mix it with kalonji and stir after which it is poured over the dal to lend it a rich taste. Generally, masoor dal makes use of this tadka.