Tadka Dal

Being from a super extra non-vegetarian family, I remember someone once had said “dal is a poor man’s meal”, so very wrong was that person. Be it at a dhaba or at a five star restaurant, dal is my all time favourite dish, especially, tadka dal. Tadka is nothing but the tempering given to the dal before serving. The Spices and herbs when fried in the oil release that extra flavor and an aroma that can literally fill your house.

This recipe of tadka dal is the easiest way to make dal. All the base ingredients go directly into the pressure cooker (This makes me super happy because of the less washing of utensils ). Once the dal is cooked , a little bit of masala powder is added. Remember, for any type of dal, adding any type of spices, less is always more, so, keep it minimal, let the aroma of the cooked dal carry you away. 

Although, I do add a quarter tsp of tandoori powder, Why? Few questions have no answer. But do try it.

The type of dals used and its ratio is your preference. I go for half and half of masoor and toor dal. Mung dal is also a good option. 

Dal once prepared can be stored in the freezer. When required just heat it again and temper it.

For the tempering, I love loads of garlic and curry leaves, these two ingredients give the maximum flavor. Garlic for the tempering can be chopped or crushed. ‘Crushing with the side of a knife releases more juice’. (A tip from the half blood prince for all Harry Potter fans ) And so does tearing the curry leaves with hands gives more smell. The best part of this recipe is the limited amount of oil that goes into it.

This recipe serves 4 people. One serving of dal provides approximately 173 Calories.

Here is what you’ll need:

For the dal:

¼ cup masoor dal

¼ cup toor dal

1 onion

1 tomato

½ tsp ginger garlic paste

4 green chillies

¼ tsp turmeric powder

Pinch of asafoetida

2 tbsp chopped coriander leaves

Salt as required

1 tsp coriander powder (Dhaniya powder)

¼ tsp garam masala

¼ tsp tandoori masala (optional)

For the tadka:

5-6 garlic cloves

10 curry leaves

2-3 red chillis

½ tsp mustard seed (Rye)

½ tsp cumin seed (Jeera)

1 tbsp oil

Method:

1.  Wash the dal thoroughly and soak it for an hour.
2. Finely slice the onion and tomato.
3. In a pressure cooker, add the dal, onion, tomato, ginger garlic paste, green chilli, asafoetida and turmeric powder.
4. Pressure cook on high for first 5 minutes and then simmer for next 10 minutes.
5. To this add coriander powder, garam masala, and tandoori powder.
6. Add coriander leaves and let the dal simmer away.
7. Once ready to serve, heat oil in a small pan, add the mustard seeds.
8. Once the mustard crackle, add the cumin seeds, curry leaves, garlic, and red chilli. Fry till the garlic browns.
9. Add it to the dal and cover it tightly.
10. Serve hot with rice or chapathi.

Recipe by Zohra Sada