Daal Tadka
Comforting, aromatic, and laced with sizzling ghee — a timeless lentil favorite served with jeera rice or hot rotis.
Ingredients
For the Daal
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2 tbsp ghee or white butter
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1 onion, sliced (optional)
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3–4 garlic cloves, finely chopped
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1–2 dried red chilies
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½ tsp red chili powder
Cooking Instructions
1. Cook the Daal (20–25 min)
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Wash the dals thoroughly.
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Add them to a pressure cooker or pot with turmeric, salt, and 3 cups water.
-
Pressure cook for 3–4 whistles (or simmer 25–30 minutes) until soft.
-
Mash lightly with a ladle to desired consistency.
2. Prepare the Tadka (10 min)
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Heat ghee in a small pan.
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Add cumin seeds; let them splutter.
-
Add garlic and sauté until golden.
-
Add onions and cook till light brown.
-
Stir in tomatoes, green chilies, red chili powder, hing, and garam masala.
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Cook until the tomatoes soften and the mixture releases ghee.
3. Combine and Simmer (5 min)
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Pour the tadka into the cooked dal.
-
Simmer for 5 minutes on low heat to let the flavors blend.
-
Adjust salt and water for consistency (should be medium-thick).
4. Optional Second Tadka (for restaurant-style finish)
-
In a small pan, heat 1 tbsp ghee.
-
Add a few cumin seeds and 1 dried red chili.
-
Pour over the dal just before serving for aroma and sizzle.
Serve hot with jeera rice, roti, or naan.
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2 tbsp ghee (or oil)
-
1 tsp cumin seeds
-
4–5 garlic cloves, finely chopped
-
1-inch ginger, grated
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1 medium onion, finely chopped
-
1 tomato, finely chopped
-
2 green chilies, slit
-
½ tsp red chili powder
-
½ tsp garam masala
-
A pinch of asafoetida (hing)
-
Fresh coriander leaves, chopped for garnish
-
Optional: 1 dried red chili
For the Tadka (Tempering)
Daal Tadka
Comforting, aromatic, and laced with sizzling ghee — a timeless lentil favorite served with jeera rice or hot rotis.
Ingredients
For the Daal
-
2 tbsp ghee or white butter
-
1 onion, sliced (optional)
-
3–4 garlic cloves, finely chopped
-
1–2 dried red chilies
-
½ tsp red chili powder
Cooking Instructions
-
2 tbsp ghee (or oil)
-
1 tsp cumin seeds
-
4–5 garlic cloves, finely chopped
-
1-inch ginger, grated
-
1 medium onion, finely chopped
-
1 tomato, finely chopped
-
2 green chilies, slit
-
½ tsp red chili powder
-
½ tsp garam masala
-
A pinch of asafoetida (hing)
-
Fresh coriander leaves, chopped for garnish
-
Optional: 1 dried red chili
1. Cook the Daal (20–25 min)
-
Wash the dals thoroughly.
-
Add them to a pressure cooker or pot with turmeric, salt, and 3 cups water.
-
Pressure cook for 3–4 whistles (or simmer 25–30 minutes) until soft.
-
Mash lightly with a ladle to desired consistency.
2. Prepare the Tadka (10 min)
-
Heat ghee in a small pan.
-
Add cumin seeds; let them splutter.
-
Add garlic and sauté until golden.
-
Add onions and cook till light brown.
-
Stir in tomatoes, green chilies, red chili powder, hing, and garam masala.
-
Cook until the tomatoes soften and the mixture releases ghee.
3. Combine and Simmer (5 min)
-
Pour the tadka into the cooked dal.
-
Simmer for 5 minutes on low heat to let the flavors blend.
-
Adjust salt and water for consistency (should be medium-thick).
4. Optional Second Tadka (for restaurant-style finish)
-
In a small pan, heat 1 tbsp ghee.
-
Add a few cumin seeds and 1 dried red chili.
-
Pour over the dal just before serving for aroma and sizzle.