Dal Tadka, a North Indian dal recipe. This is common vegetarian cuisine especially in North Indian restaurant and Dhaba. But when we talk about it should be Satvik. It turns into slight different in taste. Satvik Dal Tadka is a quick recipe too which can be made in few minutes, Satvik dal tadka, Arhar/tur dal and Chana dal are cooked with tomatoes and spices with a nice tempering of cumin seeds, mustard seeds, asafetida, red chilli & curry leaves. Dal Tadka is a healthy, beautifully textured dish. The sizzle and mingle of Indian spices in hot mustard oil or desi ghee. We can use oil for a vegan which will taste just as good. I like the flavor of curry leaves hence I used in a few leaves in the tempering.
Cooking Time
Preparation Time :15 Min
Cook Time : 15 Min
Total Time : 30 Min
Ingredients
Serves : 2
Toor dal/arhar dal - 3/4 cup
Chana dal - 1/4 cup
Tomatoes fine chopped - 2 medium size
Green chilli chopped - 1 medium size
Ginger fine chopped - 1/2 inch
Cumin seeds - 1/4 tablespoon
Mustard Seeds - 1/4 tablespoon
Heeng (asafoetida) - 1 pinch of
Turmeric powder - 1/4 tablespoon
Red chilli powder - 1/4 tablespoon
Fresh Coriander Leaves Chopped - 2 tablespoons
Curry Leaves - 1/2 tablespoon
Whole Red Chili – 1-2 nos
Salt to taste - 1/2 tablespoon
Mustard Oil or Ghee - 1-2 tablespoons
Water (for dal boiling) – 11/2 cup
Directions
Wash both dal and soak chana dal for at least 1 hour. In a pressure cooker add arhar dal and chana dal with water just 1-2 inches above dal, turmeric powder, chopped tomatoes, chopped green chili, red chili powder and salt to taste.
Turn off the flame and allow the pressure to get released. Keep it aside.
If the cooked dal consistency is thick, then add some more water to fix it.
Add the chopped fresh coriander leaves and mix well.
Heat oil or ghee in a pan and add cumin seeds, mustard seeds. When the cumin & mustard seeds splutter.
Add chopped ginger fry for 1-2 minutes till ginger in brown colour.
Add Heeng (asafoetida), curry leaves & whole red chill.
Now, add the Tadka to boiled dal. Mix well before serve.
