Along with rice, dal (lentils) is a food item that’s synonymous with everyday cooking in India. It is a dietary staple, and has a high ratio of protein per calorie. Dal tadka, dal makhani, dal fry, the list of popular recipes made with these humble pulses is endless.
This is the only dal tadka recipe that you’ll ever need!
India’s love for dal (lentils) is legendary. If you have to look for the most popular food combo in Indian cuisine, it wouldn’t take you much time before you figure out that it is dal chawal (lentils and rice) that’s consistently seen across the dining tables in the country. Irrespective of where you go in this vast country, you are going to find at least one dal dish that’s popular to that region.
There is a variety of dal variants available that even for seasoned chefs it could be a daunting task to decide which one to pick for their recipes – toor dal (pigeon pea), mung dal (green gram), channa dal (chickpea), masoor dal (red lentil), rajma (kidney beans), urad dal (black gram), the list goes on. It’s even more difficult to look for one winner from all the different delicacies made with dal. But I guess it’s safe to assume that dal tadka is one of the most popular delicacies among dal lovers.
Dal tadka for many, brings back memories of home and mom’s cooking. For many it is a must have dish when you are eating out at a roadside dhaba or a Indian restaurant. You could associate it with home-cooked food, street food, or even fine dining.
If you were wondering, dal tadka is, dal (lentils), tempered (tadka) with spices. It’s a simple, yet elegant dish with great flavours. At the end of a long day if you want to reward yourself with an easy, yet great tasting home-cooked meal, look no further.
This dal tadka recipe is as simple as it can get. We’ll start by pressure cooking the lentils (I have used toor dal) with tomatoes, ginger and green chillies. Once it’s cooked to perfection, we’ll add salt, and some coriander leaves. That’s the first part done. The next step is to make the tadka. We’ll temper cumin seeds, crushed garlic, dry red chillies, etc. in ghee, and add this to the cooked dal. The appetising aroma that fills your kitchen, and the great flavours that’ll excite your taste buds, you can stop wondering why this humble dish is so popular! Enjoy your dal tadka with phulkas (or chapati) and rice.