By Suprita Mitter
September 17, 2024
Dal Tadka is a popular North Indian dish made from yellow lentils, simmered and seasoned with a flavourful tempering of ghee, cumin seeds, garlic, and spices. It pairs perfectly with steamed rice or rotis.
1 cup toor dal 2 cups water 1 onion 2 tomatoes 3-4 garlic cloves 1-inch piece of ginger 2 green chillies
½ tsp turmeric powder 1 tsp cumin seeds 1 tsp mustard seeds 2 dried red chillies ½ tsp red chilli powder ½ tsp garam masala 1 tsp coriander powder 1 tsp ghee Fresh coriander leaves Salt
In a pressure cooker, add rinsed dal, 2 cups of water, turmeric powder, and a little salt. Cook for 3-4 whistles or until the dal is soft. Once done, mash the dal slightly.
In a pan, heat ghee. Add mustard seeds and cumin seeds. Let them splutter. Add dried red chilies, chopped garlic, ginger, and green chillies.
Add finely chopped onions and cook until they turn translucent. Add the chopped tomatoes and cook until soft and mushy.
Stir in red chilli powder, coriander powder, and garam masala. Cook for 2-3 minutes. Pour the cooked dal into the pan with the onion-tomato mixture. Simmer for 5 minutes.
In a small pan, heat 1 tablespoon of ghee, add a pinch of red chilli powder, and pour this over the dal. Garnish with fresh coriander leaves.