Dal Tadka Making Tips: Dal Tadka is one such dish that is liked by everyone, but one thing is going wrong. Dal is considered very beneficial for our health, but if you are bored of eating the same type of dal, then today in this article, you will see a new recipe for spicy dal that is very easy to make and is also ready in no time.
Dal Tadka is a wonderful recipe prepared by mixing the selected spices of the house, which you can serve with rice or roti. Dal Tadka is considered to be the pride of Punjabis. No matter how many dishes we have in any meal, there is always a lack of Dal Tadka. So today you will prepare the recipe for Dal Tadka in your kitchen by a very easy method. So let us know what ingredients will be required to make Dal Tadka.
Ingredients for Dal Tadka :
- Toor dal (pigeon pea) – 1/2 cup
- Moong dal—1/4 cup
- Turmeric powder—1/2 tsp
- Salt—according to taste
- Water—2.5 cups
- Ghee or oil—2 tbsp
- Cumin seeds—1 tsp
- Asafoetida—a pinch
- Garlic—4-5 cloves (chopped)
- Green chili—1 (chopped)
- Dry red chili—1-2
- Tomato—1 (finely chopped)
- Onion—1 (finely chopped)
- Red chili powder—1/2 tsp
- Coriander powder—1/2 tsp
- Garam masala—1/4 tsp
- Kasuri methi—1/2 tsp (crushed)
- Green coriander—for garnishing
Method of preparation Dal Tadka :
Wash toor and moong dal thoroughly and cook in a cooker with turmeric, salt, and water for 3-4 whistles. Mix after cooking. Heat ghee in a pan. Add cumin seeds, asafoetida, chopped garlic, green chilies, and dry red chilies. As soon as the garlic turns golden, add onion and fry.
Then add tomato, red chili powder, and coriander powder, and fry the spices well. When the spices are fried well, add cooked lentils to it. Add garam masala and kasuri methi as per taste. If needed, you can add some more water.
Just before serving, you can add another tadka on top. Just add ghee, cumin seeds, and red chili powder and pour it over the dal. Serve hot dal tadka with cumin rice, roti, butter naan, or paratha. Pour ghee on top and garnish with green coriander. Tadka made in ghee doubles the taste and aroma of dal. Jain version can also be made without onion and garlic. Add kasuri methi and garam masala at the end to retain the flavor.
