Dal Tadka

Dal Tadka:

We at home love
Dal very much, and I prepare it for chapathis quite often. Two weeks back I watched
this Dal Tadka recipe in a cookery show. I tried and had Dal Tadka with Missi
roti, it was such an excellent combination and from then the dal taste is still
lingering. You can see the cookery shows in you tube. i am linking one of her show.

Ingredients:

Masoor Dal /
Split Red Lentil – ½ cup

Moong Dal - ½ cup

Onion – 1
(finely chopped)

Tomato – 1
(chopped)

Green Chilli –
2 (slitted)

Garlic – 3 cloves
(crushed)

Ginger – 1 inch
(finely chopped)

Corriander
Leaves – 2 tbsp (To garnish)

Turmeric Powder
– ¼ tsp

Asafoetida
powder – ¼ tsp

Oil –
2 tsp’s

For Tadka:

Ghee / Coconut
Oil – 2 tsp

Mustard – ¼ tsp

Cumin / Jeera –
¼ tsp

Nigella Seeds /
Kalonji – ¼ tsp

Curry Leaves –
1 sprig

Dry Red Chilli –
2 (broken)

Method:

1. Wash both the Masoor & moong dals. Pressure
cook the dals with ¾ cup water, chopped ginger, crushed garlic, a pinch of
turmeric powder, a tsp of oil and a pinch of asafoetida powder. Pressure cook
for upto 4 whistles, till the dals are cooked till mashy.

2. Heat a pan, add a tsp of oil, add chopped onion,
slitted green chilli’s and saute till the onions turn light brown.

3. Now add cooked and mashed dal to the pan and mix
well. Then add the chopped tomatoes and give a mix. add salt to taste and
little water, so that you get your desired consistency of the dal.

4. For Tadka, heat a small pan, add ghee or coconut
oil, once the oil heats up, add mustard and let it pop, add kalonji, cumin,
curry leaves and broken red chilli’s.
Pour the Hot Tadka over the dal. Garnish with chopped corriander leaves.

Serve the Dal with Roti or Chapathi.

Notes:

1. If you want dal to accompany Rice dish, prepare
dal with Toor dal.

2. Always do the Tadka either with Ghee or Coconut
Oil for the strong Flavor.

3. Nigella seeds is Onion seeds. Its also called as
kalonji seeds. This is a must in the dal.