Dal Tadka is one of the famous recipe that you can see in the menu of indian restaurant in abroad. Actually it's the basic lentil recipe where lentils are cooked till mushy and temper with indian spices.It's so easy to prepare and it tastes absolutely delicious with both rice & roti.
At our home, we used to prepare thick dal as side dish for our lunch and call it as "Katti Paruppu", where dal is cooked well and temper with mustard & urad dal tempering. It tastes so good on top of rice with little drizzle of ghee.
But the recipe that i'm sharing today is not that much thick, it's in pourable consistency and can have it as side dish for rotis also. Guess every state in India have its own way of cooking basic dal and here is the one from Northern parts of India. Without further delay let's check out the recipe, but if you want to know what i have prepared for past 2 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Procedure
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Dal Tadka
Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Lentils | Recipe Cuisine: Indian
Recipe Category: Lentils | Recipe Cuisine: Indian
Ingredients
Toor Dal - 1/2 cup
Asafoetida powder - 1/4 tsp
Tomato - 1
Green chili - 2
Cumin seed - 1/2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tsp
Salt - to taste
To Temper
Ghee - 1 tsp
Red chili powder - 1/4 tsp
Cumin seed - 1/2 tsp
Ginger - 1 tsp(finely chopped)
Toor Dal - 1/2 cup
Asafoetida powder - 1/4 tsp
Tomato - 1
Green chili - 2
Cumin seed - 1/2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tsp
Salt - to taste
To Temper
Ghee - 1 tsp
Red chili powder - 1/4 tsp
Cumin seed - 1/2 tsp
Ginger - 1 tsp(finely chopped)
Wash and take the toor dal in a pressure cooker along with asafoetida powder and enough water. Cook it for 3 whistle.
Chop the tomato into small pieces and slit the green chilies. Heat the pan with oil, add the cumin seed. Let it crackle.
Then add the tomatoes and green chili,saute till the tomatoes becomes mushy, then add the turmeric powder & mix well.
Add enough water and bring into boil, then add the mashed toor dal.
Mix it well, add the enough salt and bring into boil & let it simmer for 2-3 mins.
Pour the dal into the bowl. Then tempering the ingredients listed under "To temper". First heat the ghee, add cumin & ginger, let the cumin crackle.
Switch off the flame and then add the red chili powder into ghee and pour it immediately over the dal.
Tada, Dal Tadka is ready to serve.
Notes:- Cook the dal till it becomes mushy.
- Depends on the spice level you want, add less or more ghee chili.
- Cumin & ginger used in the tempering gives great flavor to the dal.
