Delicious Dal Tadka Recipe
North Indian Curry
Make delicious restaurant style dal tadka within 35 minutes using easily available and simple ingredients. The traditional recipe can be made in a traditional pressure cooker or an instant pot.
2 Dried Red Chillies
1/8 Tsp Hing / Asafoetida
2 Tbsp Oil or Ghee
1/3 Tsp Red Chilli Powder
1/2 Tsp Cumin Seeds
1 Tbsp Finely Chopped Garlic
3 Cups of Water for Cooking Dal
3/4 Cup of Toor Dal (Split Pigeon Peas)
1 to 2 Tbsp of Oi
2 Tsp of Ginger Garlic Paste
1/4 Cup of Moong Dal (You can substitute with toor dal or masoor dal)
2 Tbsp of Chana Dal (Bengal Gram) - Optional
1/2 Tsp Cumin Seeds (Jeera)
1 Chopped Green Chilli - Optional
3/4 to 1 Cup of Hot Water (Adjust To Consistency)
1 Medium Lemon (For Serving)
1 Medium Sized Finely Chopped Onion
1/4 Tsp Turmeric
Salt To Taste
2 Medium Sized Finely Chopped Tomatoes
2 Tbsp Finely Chopped Coriander Leaves For Garnishing
1/2 Tsp Red Chilli Powder
1 Tbsp Dried Fenugreek Leaves (Kasuri Methi)
1/2 Tsp Garam Masala
For Tadka / Tempering
For Cooking Dal
Add the dal to a pressure cooker and rinse 2 to 3 ties with water while rubbing to clean. Drain the water completely.
Add the water to the dal and pressure cook for about 3 to 4 whistles on a medium flame. If you are using an instant pot, cook the water and dal for about 10 minutes on a high flame.
When the pressure goes off naturally, then open the lid. By this time, dal should be cooked softly.
Lightly mash keeping the chana dal same without much mashing. To get the required consistency, add more water if needed.
Add oil to a pan and heat on a medium flame. Add the cumin seeds to the pan.
When the cumin seeds splutter, add the ginger garlic paste and saute on a low flame till the raw smell goes away.
Add the green chillies and finely chopped onions. Fry till the onions turn into slightly golden colour.
On a low flame, add the turmeric powder, red chilli powder, garam masala powder and give a quick stir often.
Add the finely chopped tomatoes and salt to taste. Saute till the tomatoes become mushy and soft.
Transfer this mixture into the cooked dal in the pressure cooker. Allow to cook on a simmer for about 6 to 7 minutes.
Add more salt if required as per the preferred taste. Now add the kasuri methi to the boiling dal and stir well. Also add the chopped coriander leaves and turn off the flame.
For Making Tadka / Tempering
Transfer the cooked dal to the serving bowl. In a pan add 2 tbsp of ghee or oil and heat on a medium flame.
Add the cumin seeds and fry till they splutter.
Add the garlic and red chillies. Stir well
Add the red chilli powder and hing. Immediately remove the tempering / tadka from the heat and then pour the tadka in the cooked dal.
Garnish the dal tadka with chopped coriander leaves. Squeeze some lemon juice over the dal tadka while serving.
You can serve the dal tadka curry hot with roti, chapati, rice, paratha, nan, jeera rice or ghee rice.
For Smoking Dal (Optional)
Place a tall steel cup in the centre of the pot and with the help of a tong, hold a coal piece over the direct fire for about 2 minutes until a portion of the coal becomes red hot.
Place this red hot coal into the steel cup and pour 1/2 tsp of ghee directly on the red hot coal. Slowly the smoke gets released.
Quickly cover the pot and let the coal spread the smoke to the dal for about 3 to 4 minutes.
* To cook in an instant pot, soak the lentils in water for about 15 to 30 minutes. Drain the water and add 4 cups of fresh water to the lentils. Cook the lentils on a high flame until it gets to a boil. Then simmer (on a low flame) for about 20 to 30 minutes. If needed, add some more hot water. Turn off the flame when the dal turns soft and mushy. Follow the rest of the recipe as it is.
* 1 Cup is equal to 240ml.
* 1 Tbsp means Tablespoon.
1 Tsp means Teaspoon.