Dal Tadka is a popular Indian lentil dish made with arhar dal (husked & split pigeon pea lentils) or masoor dal (husked & split red lentils). This dal tadka recipe gives you a delicious creamy dal with smoked flavours.
For Cooking Lentils :
– 1 cup tuvar dal/arhar dal.
– 1 to 2 green chilies.
– ½ cup chopped onions.
– 1 cup finely chopped tomatoes or 2 medium-sized tomatoes.
– 1 tsp finely chopped ginger.
– ½ tsp turmeric powder.
– ½ tsp Garam Masala Powder.
– 1 pinch hing (optional).
– 2.5 cups water for pressure cooking.
– 1/2 tbsp low-fat cream(optional).
– 2 tbsp chopped coriander leaves (cilantro).
– Salt as required.
For Tempering or Tadka :
– 3 tbsp Purti sunflower oil.
– 1 tsp cumin seeds.
– 5 to 6 medium garlic cloves finely chopped.
– 2 to 3 dry red chilies broken and seeds removed.
– A generous pinch of hing (optional).
– 1 tsp crushed Kasuri methi (dry fenugreek leaves)(optional).
– ½ tbsp red chili powder or cayenne pepper or paprika.
For Garnish:
– 1 tablespoon chopped coriander leaves (cilantro) & ¼ teaspoon oil.
Instructions
Cook Lentils:
1. Thoroughly rinse 1 cup tuvar dal/arhar dal in water. Add them to a 3-liter pressure cooker.
2. Add ½ cup chopped onions, 1 cup finely chopped tomatoes, 1 or 2 green chilies (1 teaspoon of chopped anaheim pepper
or serrano pepper can be subbed for green chilies), and 1 teaspoon finely chopped ginger.
3. Pour 2.5 cups of water into the pressure cooker.
4. Add ½ turmeric powder and 1 pinch of asafoetida (hing). If you do not have asafoetida, then skip it. Mix well.
5. Pressure cook the lentils for about 7-8 whistles, or until they become soft and creamy.
6. Mash the cooked lentils with a wired whisk or with a spoon and keep them aside. If the consistency looks thick, then add about
½ – 1 cup water (depending on the thickness) to get a medium consistency. Simmer dal for 3 to 4 minutes.
7. Once the desired consistency is reached, add 1-2 tablespoons low-fat cream (optional), ½ teaspoon garam masala powder,
2 tablespoons chopped coriander leaves (cilantro) and salt to taste. Switch off the heat.
8. Mix well so that everything combines uniformly. Taste and adjust salt before adding tasks.
Make The Tempering (Tadka Or Chaunk) :
9. Next, heat 3 tablespoons Purti Sunflower oil in a small pan over low-medium heat. First, add 1 teaspoon of cumin seeds and
crackle them. The cumin should get fried and not be raw, but be careful not to burn them.
10. Now add 2 to 3 dry red chilies, a generous pinch of asafoetida, and 5-6 medium-sized garlic cloves which have been finely
chopped. Let the garlic brown lightly and the red chilies change color. Do not burn the garlic.
11. Lastly, add 1 teaspoon crushed Kasuri methi (fenugreek seeds) and ½ teaspoon red chili powder or cayenne pepper. Mix well
and turn off the stove.
12. Pour entire tempering along with the oil or ghee into the dal.
13. You can either mix the dal with tempering or serve the dal tadka with the tempering on top of it. Garnish with coriander leaves.
Enjoy! Serving Suggestion: Serve dal tadka hot with steamed basmati rice or jeera rice (cumin rice), or with roti, naan, or paratha.
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