Saturday, 7 August 2010

Dal Tadka

'Dal Tadka' simply put is seasoned lentils. You can season your lentils with simple one or go ahead and add in your favorite spices. There is no specific way of doing it.


This time around I used amchur powder i.e. dried mango powder. Some people use minced garlic, minced ginger along with the spices. I wanted a tangy version of the lentils and ended up using amchur powder.

The recipe is very simple and can be had with hot steaming rice or rotis.

  • Cooked Tur Dal - 1 cup
  • Tomatoes - 2 medium, Diced
  • Onions - 1 medium-large, Diced
  • Green Chilli - 2, slit lengthwise (you can even chop them up)
  • Turmeric powder - 1/8 tsp
  • Red Chilli powder - 1 tsp
  • Amchur Powder - 2 tsp
  • Dhania powder / Coriander powder - 2-3 tsp
  • Salt - to taste
For Tempering
  • Cumin Seeds / Jeera - 1 tsp
  • Mustard - 1/2 tsp
  • Hing / Asafoetida - 1/8 tsp
  • Curry leaves - few
  • Coriander - few chopped for garnishing
  • Oil - 3 tsp
  • Cook tur dal well. Drain the water to some container. Don't throw the dal water. This will be used to thin the lentil if required or can be used for making rasam or sambar. Mash the dal and keep it aside.
  • In a kadai, add the oil, heat it up. Add cumin seeds, mustard and asafoetida powder.
  • Once the tempering splutters, add onions, green chillies, curry leaves, a little salt and saute till onions turn a little brown.
  • Add chopped tomatoes and saute well till they mash up and leaves oil to the sides.
  • Add little turmeric, red chilli powder, amchur powder and dhania powder and mix well.
  • Add little dal water and let it cook for a couple of minutes.
  • Finally, add the cooked dal.
  • Let all the ingredients simmer for 5 minutes before removing to serving bowl.
  • Garnish with coriander and serve hot.

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