Dal Tadka Recipe

• 1 cup – Arhar Dal (pigeon pea)
• 2 serving spn – Cooking Oil
• 2 – Tomatoes (medium size, chopped)
• 1 – Onion (medium size, chopped)
• 6 cloves – Garlic (finely chopped)
• 1 – Green Chilli (chopped)
• 1 inch – Ginger (chopped)
• 2 pinch – Asafoetida
• 1/2 teaspoon – Cumin Seeds
• 1 teaspoon – Coriander Powder
• 1/2 teaspoon – Red Chilli Powder (as per taste)
• 1/2 teaspoon – Turmeric Powder
• 1/2 teaspn – Garam Masala
• 1/2 teaspoon – Amchur Powder
• 1/2 teaspoon – Kasuri Metthi ( Fenugreek leaves)
• 1 servingspn – Green Coriander Leaves (chopped)
• 1 – Lemon

For Temper

• 1 servingspn – Desi Ghee
• 1 pinch – cumin Seeds
• 1/2 teaspoon – Kashmiri Red Chilli Powder
• 2 – Whole Red Chilli
• 2 pinch – Cumin Seeds

For Smokey Flavor

• 1 – Raw Coal
• 1/2 teaspoon – Cooking Oil

 Dal Tadka Recipe Instructions:

Step 1
Firstly, wash the pigeon pea with clean water twice by rubbing it with your hands, then soak it in water for 15 minutes. After 15 minutes, we will put our dal in the pressure cooker, and then when we keep it boiling with water, the water in the dal should remain 1 inch above the pressure cooker. Along with the lentils, we will also put half a teaspoon of turmeric powder, half a teaspoon of salt, and two pinches of asafoetida. It takes two whistles to boil the pulses in the pressure cooker.
Step 2
So after two whistles come, let the pressure cooker release the pressure, after that open the lid and see if our dal is cooked or not. If the dal is not boiled properly, cover the lid and add one more whistle. After coming to one more whistle, we will let the pressure cooker release the pressure and pick up the pulses from the spoon, Crush the dal with your fingers to see if it is cooked properly.

Step 3
Now we will roast the spices for Dal Tadka. Place a nonstick deep pan over the flame and pour two serving spoons of cooking oil inside it. When the oil is well heated, then put half a teaspoon of cumin seeds inside it, when the cumin starts to crackle, then put chopped garlic inside it and fry it golden, after the garlic is golden fried, we will put chopped onion inside it. And fry it golden too. After the onion becomes golden fried, put chopped green chilies and chopped ginger inside it and stir slowly.
Step 4
After stirring for 10 seconds, we will add spices inside it like coriander powder, red chili powder, and salt, Will not add much salt because we had added salt at the time of boiling the dal. Stirring all for 10 seconds, put the chopped tomatoes inside it, and soften it well. It takes 3 to 4 minutes to make tomato sauce. Keep the flame medium. When the tomato becomes very soft, then we will put boiled lentils inside it and increase the flame, keep stirring the lentils continuously with a spoon.
Step 5
After the dal starts boiling, slow the flame and cook the dal well for 5 minutes. After 5 minutes, when the dal starts boiling well, add fenugreek Leaves while wringing it with your palms, add garam masala and dry mango powder, and mix everything well. But after adding water, let the dal boil well again. Try eating a little pulse from this spoon, if you feel less salt or any other spice, then you can add it. Add a little chopped coriander and mix. Add a little lemon juice as per the taste.
Step 6
Now we will make a smokey flavor in the dal tadka, For that, we will put a big raw coal on top of the flame and let it burn well to red. When the coal turns red properly, then we have to put a steel bowl in the bowl of lentils and put that coal in that bowl and put half a teaspoon of cooking oil on top of it. Cover it with a lid, and let it remain like this for 5 minutes, by doing this, a smokey flavor will be formed inside it.
Step 7
Now we will prepare the tempering for the lentils, for we will put a nonstick pan on the flame and put one serving spoon of desi ghee in it, when it gets heated well then put two pinches of cumin seeds inside it and along with it whole dry red chili. Will also add cumin, when it starts to crackle, then put Kashmiri red chili powder inside it, after stirring for 5 seconds, we will pour this tadka over the dal. Garnish with chopped coriander leaves.
Now our Dal Tadka Recipe is ready and served hot. You can eat it with naan roti paratha or boiled rice. Serve on raw onion with this, it increases the taste of your food.

Tips And Notes

1 – You can also temper mustard seeds with curry leaves in dal tadka. Mustard seeds also make a better taste in dal tadka. Some people prefer to have tempering of mustard seeds with curry leaves in dal tadka.
2 –You can keep the dal thin or thick as per your choice. A little thin dal is eaten with rice and we like to eat a little thick dal with roti or paratha.
3 – You can eat any dry vegetable with dal tadka but dry potatoes with dal tadka, which we call cumin potatoes, go very well with cumin potatoes, papad, and chopped raw onions are also served, cook complete meals.
4 – When the dal is boiled, a little dal should be mashed with a spoon, by doing this the thickness of the dal tadka increases and the test of the dal is also good.

Faq

Q: What is dal tadka made of?
Ans: After the tuvar dal is ready, the boy that we apply on top of the dal by adding cumin, asafoetida, dry whole red chili, and Kashmiri red chili powder in desi ghee, which enhances the presentation and taste of the dal.
Q: What is the difference between Dal Fry and Dal Tadka?
Ans: For dal fry, we prepare dal tadka and mix boiled dal in it and serve it well and for dal tadka, we prepare dal tadka and pour it on top and garnish it.
Q: what is added to dal tadka?
Ans: Toor dal is cooked in dal tadka after boiling it with garlic, onion, tomato, green chili, ginger, and aromatic spices like coriander powder, chili powder, turmeric powder, garam masala, amchur powder.

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In Conclusion 

Welcome to the Khana Khilana Recipe Blog. Today we have told you about Dal Tadka Recipe. In this recipe, We told you to boil the tur dal after soaking it for 15 minutes, then add some aromatic spices like garlic, onion, ginger, green chilies, tomatoes coriander powder, turmeric powder, red chili powder, garam masala, amchur powder, cumin, and asafoetida, then add the boiled dal with them. Mixing is boiled on a medium flame for 15 -20 minutes after preparation tempering is done and gives a smoky flavor garnished with chopped green coriander leaves serve after. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.

Dal Tadka Recipe / Nutrition Facts

Amount Per Serving 280 gm (one bowl)
Calories           360 kcal
Fat                    12 gm
Carbs              44 gm
Protein             18 gm