Dal tadka is a healthy and comforting dish which holds an important place in the Indian staple veg thali. In many north Indian families, dal tadka is served almost every day for lunch. The main ingredient to make dal tadka is tur dal which is very nutritious and it provides many health benefits to the body.
- Tur dal is a good source of folic acid which is good for pregnant women because folic acid is necessary for the development of the fetus.
- Tur dal is cholesterol free.
- For vegetarians, tur dal is a good source of protein, fibre, carbohydrates, vitamins and minerals.
- Tur dal is easily digestible.
The recipe to make popular north Indian dal tadka is very easy. While making dal tadka, I always combine little moong dal with tur dal which lends a nice, smooth texture and thickness to the dal and enhances the taste.
Dal tadka not only holds an important place in the everyday home menu, it holds an important place in north Indian weddings, restaurants and dhaba menu too. Dal tadka is best paired with tandoori roti, naan, phulka, makke ki roti, bajre ki roti, and chawal.
Ingredients for 2 to 3 servings-
- Tur dal (pigeon pea) – ½ tea cup
- Moong dal (split green gram) – 2 tbsp
- Desi ghee (clarified butter) -1+1/2 tbsp
- Tej patta (bay leaf) – 1
- Dalchini (Cinnamon stick) – ¼”piece
- Badi elaichi(black cardamom) -1
- Jeera (cumin seeds ) -½ tsp
- Hing (asafetida) – ⅛ tsp
- Haldi (turmeric powder) – ¼ tsp
- Lal mirch (red chilli) powder – ½ tsp
- Garam masala powder – ¼ tsp
- Big tomato – 1
- Green chilli – 1
- Ginger – ¼”piece
- Lime juice as required.
- Fresh coriander leaves for garnishing.
- Rinse and soak tur dal and moong dal in sufficient water for half an hour.
- Grind tomato, ginger and green chilli.
- Rinse dal one”s again and put into the cooker, add two cups of water.
- Put tej patta, dalchini, badi elaichi, haldi and salt, close the lid of the cooker and pressure cook the dal.
- After one whistle lower the flame and cook dal for five more minutes. After the cooker cools down, open the lid and check the dal and if it is uncooked, pressure cook it for some more time.
- Slightly mash dal with a whisk.
- Adjust the consistency of the dal by adding boiling water.
- Keep the consistency of dal medium.
- Heat desi ghee in a pan, add jeera, when it splutter add hing and pureed tomato.
- Saute it on medium flame until ghee release, now add red chilli powder, mix well.
- Now add the dal, stir it and simmer it for 3 to 4 minutes, add garam masala powder, mix well and switch off the flame.
- Dal tadka is ready. While serving, drizzle some desi ghee on dal, squeeze some lemon juice and garnish it with fresh coriander leaves.