Dal Tadka

Dal Tadka
This flavorsome simple dal happens to be my children's favorite to be had along with the rotis. It is full of goodness loaded with proteins which is a plus for people who are vegetarians and one of the best ways to add proteins into their diets and to keep you filled for a long time.

BTW Excuse the clicks dear all. I am facing severe power fluctuations and I cook during the evenings coming home after work with no chance for day light and have to make do with tube lights.Steaming mad

Dal Tadka-1
Dal Tadka
You'll need:

Black Urad Dal
1/2 Cup
Channa Dal
1/2 Cup
Red chilli powder
1 tsp
Garam masala powder
1 tsp
Turmeric powder
1/4 tsp
Cumin Seeds
1/4 tsp
Kasuri Methi
1/2 tsp
To taste
Ghee / Oil
2 tbsp

Dal Tadka-2
Wash both the dals and soak for at least 4 hours. You can skip soaking and cook directly in pressure cooker but this might take a little more whistles. Chop the onion and tomatoes finely.

Place both the dals in a pressure cooker and add water till the dals are just covered. Add red chilli powder, turmeric powder and salt. Cook for 4-5 whistles.

In a kadai heat ghee or oil. Add the cumin seeds, chopped onions and sauté till it turns translucent. Now add the chopped tomatoes and a pinch of salt and cook till the tomatoes are cooked and turn mushy.

Add this tadka to the cooked dal and simmer for 10 minutes while mashing the dal together with a wooden ladle for the flavors to merge together.

Again heat the same pan with a little ghee. Add garam masala powder and crushed kasuri methi, mix well and fry for 2 seconds and add this also to the cooking dal. Mix well and serve hot with chapatthis, phulkas or rotis.

Dal Tadka-3


I used broken Urad dal. You can also use whole ones.
The cooking time of the dals will depend upon its quality.
You can use ghee alone for making the Tadka for authentic taste, if you are not worried about the calories.

This is off to MLLA hosted by Susan, Cook it healthy - Proteinicious, Let's Cook - Subzis for Rotis and to Signature recipes

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