Written recipe for Dal tadka

Prep time: 30 mins
Cooking time: 30 mins
Serves: 6

• Tur dal (split pigeon pea) 1 cup
• Chana dal (split chickpea) 1/4th cup
• Masoor dal (red lentil) 1/4th cup
• Ghee 1 tsp
• Cumin seeds (jeera) 1 tsp
• Ginger 1-inch (julienne)
• Water 5 cups
• Turmeric 1 tsp
• Salt to taste
• Ghee 1 tbsp
• Cumin seeds (jeera) 1 tsp
• Onion 2 medium size (chopped)
• Whole red chilly 2-3 nos.
• Garlic 2 tbsp (chopped)
• Green chillies 3-4 nos. (chopped)
• Ginger 1 inch (chopped)
• Tomatoes 2 medium (chopped)
• Salt to taste
• Turmeric powder 1 tsp
• Coriander powder 1 tbsp
• Red chilly powder 1tsp
• Amchur powder 1tsp
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Live charcoal + ghee
• Lemon juice 1 tsp
• Fresh coriander leaves 1 tbsp (chopped)
• Rinse all the dal thoroughly with fresh water and soak in enough water for half an hour.
• Heat ghee in a cooker, add cumin seeds and ginger, sauté them for a while.
• Drain the excess water and add the soaked dal.
• Add fresh water, turmeric and salt to taste, mix well.
• Pressure cook the dal on medium flame for 3-4 whistle.
• Switch off the flame and let the cooker depressurize naturally to open the lid.
• Give it a nice stir.
• Heat ghee in a wok, add cumin seeds, allow it to splutter, add onions and cook them until they are translucent.
• Add whole red chilly, garlic, green chillies and ginger, sauté them.
• Add tomatoes, salt and powdered spices, cook until the tomatoes are mushy.
• Add the cooked dal and mix well.
• Add water to adjust the consistency of the dal, boil for 7-8 minutes.
• Place a live charcoal and pour few drops of ghee, cover and smoke for 3-4 minutes.
• Add lemon juice and some freshly chopped coriander leaves, stir once.
• Serve hot with the final tadka and replace your regular dal with this dal tadka to enjoy your meal.

For tadka
• Ghee 1 tbsp
• Jeera 1tsp
• Red chilli powder 1tsp
• Asafoetida ½ tsp (hing)
• Whole red chilli 2-3 no.
• Fried onions 3 tbsp
• Heat ghee in a pan, add jeera, red chilli powder, asafetida, whole red chilli and fried onions, mix and pour it over hot dal before serving.

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