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Dal Tadka

carpediem43's picture
This daal is part of lunch or dinner menus in every Pakistani house. It is simple, easy and delicious to make.
Ingredients
  Masoor daal 3⁄4 Cup (12 tbs) (Red Lentils)
  Moong daal 1⁄4 Cup (4 tbs) (Yellow Lentils)
  Tomato 1⁄2 Medium, chopped
  Onion 1⁄4 , chopped
  Turmeric 1⁄4 Teaspoon (Haldi)
  Red chili powder 1⁄4 Teaspoon
  Salt To Taste
  Red chili 2
  Green chili 1 , sliced
  Coriander 1 Teaspoon
For final bhagar
  Zeera 1⁄2 Teaspoon (White Variety)
  Garlic 2 Clove (10 gm) (Few Cloves Required)
  Oil 1 Tablespoon
Directions

Soak daal for 1 hour before cooking. Cook it in a cooker on high flame.
Add tomatoes and onion to it. Add spices too. Mix it and let it cook until water starts boiling.
When daal is boiling, stir and cover it until it is creamier. Lower the heat.
When the daal is creamy add garnishing.
For baghar, crush garlic. Heat oil, add zeera and garlic to it. Wait for the garlic to turn golden brown.
Spread it over the daal and serve.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Asian
Course: 
Side Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegan
Ingredient: 
Lentil
Servings: 
4
Subtitle: 
Asian Spicy Fried Lentil
If you are vegan or vegetarian and looking for a protein rich dish, try this dal tadka recipe. It’s simple and easy to make and its spicy and flavorful. The split red and yellow lentils used are easy to cook in a saucepan. And the star of the recipe here is the tempering process and ingredients which includes freshly crushed garlic, red chilies and cumin seeds tempered at the end of cooking. This is called baghar and this is what gives the dish the required taste.

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