Simple yellow lentils (toor or moong dal) finished with a sizzling tempering of ghee, cumin, garlic, and dried red chilies. The most commonly eaten dal across Indian households.
Nutrition & Info
Equipment Needed
Instructions
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1
Wash dal and pressure cook with turmeric and salt until soft. Mash lightly.
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2
Heat ghee in a small pan for the tadka (tempering).
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3
Add cumin seeds, mustard seeds, dried red chilies, and sliced garlic. Fry until garlic is golden.
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4
Add chopped onions and tomatoes, cook briefly.
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5
Pour the sizzling tadka over the cooked dal. Mix, garnish with coriander and lemon juice. Serve with rice or roti.
Did You Know?
The tadka (tempering) technique is the soul of Indian cooking — the same dal can taste completely different depending on the tadka used.
Chef's Notes
Equipment Tips
- pressure cooker
- small pan
The Story Behind Dal Tadka
Dal is the most widely consumed dish in India, eaten daily by hundreds of millions. The tadka technique of tempering hot oil with spices dates back thousands of years.
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