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Dal tadka is one of the famous dish in north india. I have many cherish memory with this while we are moving to relatives house we should have to go through with the high way and we will have the dinner on the dabha.
pulka gobi are best combination for the dal tadka .
The daltadka can be made in three different ways and we can made tur dal (red gram), chana dal (Bengal gram) and moong dal (yellow dal). you can go with the tur dal (red gram) if you it or you go with the remaining two lentils.
Dal tadka is one of the famous dish in north india. I have many cherish memory with this while we are moving to relatives house we should have to go through with the high way and we will have the dinner on the dabha.
pulka gobi are best combination for the dal tadka .
The daltadka can be made in three different ways and we can made tur dal (red gram), chana dal (Bengal gram) and moong dal (yellow dal). you can go with the tur dal (red gram) if you it or you go with the remaining two lentils.
Ingredients
- Tur dal - 1/4 cup (kandi pappu/red gram da)
- Moong dal - 1/4 cup (pesara pappu/yellow lentils)
- Channa dal - 2 tbsps (bengal gram/senaga pappu) (soak for 15 mts in water)
- Green chilies - 2, slit length wise
- Ginger, finely minced
- Haldi - 1/4 tsp (pasupu/turmeric pwd)
- Coriander seeds - 1/2 tsp (crushed) (optional)
- Tomato - 1, finely chopped
- Ghee - 1 1/2 tsps (or oil for a vegan version)
- For tempering/poppu/tadka:
- Cumin seeds - 1/2 tsp
- Hing - large pinch (asafoetida/inguva)
- Dry red chilies - 1 or 2, tear and de-seed
- Green chili - 1, slit
- Red chili powder - 1/2 tsp
- Curry leaves (optional)
- Ghee - 1 1/2 tsps (or cooking oil)
Method
- In a pressure cooker, add 2 cups of water and add the three lentils/dals, green chilies, ginger, hing and turmeric pwd and pressure cook upto 3 whistles. If cooking over stove top, cook till the dals are almost cooked. Mash the dals lightly.
- Heat ghee in a heavy bottomed vessel, add crushed coriander seeds and stir fry for few secs. Add the chopped tomato and saute for 4 mts.
- Add the pressure cooked dal along with salt and mix. Add a large cup of water and cook on slow to medium flame for 10 mts without lid or till you get the consistency of your choice.
- Remove onto a serving bowl and keep aside while you prepare the tempering.
- Heat ghee in a small pan, add the cumin seeds and as they splutter, add hing, red chilies, green chili, red chili powder and curry leaves and saute for a few secs. Turn off heat and pour this over the dal.
- Serve with rotis or jeera pulao or white rice.
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