This daal is part of lunch or dinner menus in every Pakistani house. It is simple, easy and delicious to make.
3⁄4 Cup (12 tbs) (Red Lentils)
1⁄4 Cup (4 tbs) (Yellow Lentils)
1⁄2 Medium, chopped
1⁄4 , chopped
1⁄4 Teaspoon (Haldi)
Red chili powder
1 , sliced
For final bhagar
1⁄2 Teaspoon (White Variety)
2 Clove (10 gm) (Few Cloves Required)
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.
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.