Dal is very simple and easy to cook. Dal Tadka is a variation of the normal dal recipe with simple tempering of onion and tomatoes and lots of spices. When you give extra tadka with red chilli and cumin it becomes more flavourful and aromatic. In this recipe, I have soaked moong dal and chana dal in water the previous night. The next day I cooked the dals with water and salt. You can add onion and tomatoes tempering and serve this hot dal fry with paratha or phulkas. It’s a very popular recipe in every Indian dhaba and restaurant. Now let’s get started…
Ingredients
- 1 cup Moong Dal (Green Gram), cooked
- 1 cup Split Bengal gram (chana dal), cooked
- 2 tbsp. Ghee
- 1 tsp. Cumin seeds
- Asafoetida, a pinch
- 1 inch Garlic cloves, chopped
- 1 inch Ginger, chopped
- 2 medium Onions, chopped
- Salt, to taste
- 2 medium Tomatoes, chopped
- 1 tsp. Red chilli powder
- ¼ tsp. Turmeric powder
- ¼ tsp. Cumin powder
- ½ tsp. Coriander powder
- ½ tsp. Garam masala powder
- Juice of a lemon
- 1 tbsp. Fresh coriander leaves, chopped
Method
- Heat ghee in a non-stick pan and add cumin seeds. Once they change colour, add asafoetida and mix.
- Add garlic and ginger and sauté on medium heat for a minute. Add onions and a pinch of salt and sauté till the onions turn golden brown.
- Next, add tomatoes and sauté till they turn pulpy.
- Add red chilli powder, turmeric powder, cumin powder, coriander powder and garam masala powder and mix well. Cook for a minute and add the cooked grams and salt. Mix well.
- Again, add water if required and bring to a boil.
- Add lemon juice and remove from heat.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Dal Tadka
