Dal Tadka recipe is a deliciously smooth dal that is a true delight with rice or roti.
People get confused about the Dal Tadka recipe available in the restaurants. However few of us realize that this dish can be prepared with ease in your very own kitchen at nearly one-fifth the price. Let me explain a little bit about the Tadka. Tadka is nothing but tempering. You can add your favorite tempering ingredients like onions, mustard seeds, red chilli, cumin seeds, curry leaves, saunf / fennel…. Whatever you like, and adding this Tadka to the Dal.. Hence the name Dal Tadka recipe.
The main secret behind the perfect Dal Tadka recipe is that you don’t give the tempering in advance and serve later. Tadka has to be added to the dal and served immediately. That is when you get the real flavor in the dal with the tadka. And you add the dal to the tempering rather than the other way around. Hmm.. Did I just make any sense. And yes, you have just unlocked the secret to perfect Dal Tadka recipe. You can serve this with jeera rice or roti. The consistency of the dal is entirely upto you. Add water according to your taste. You can add or reduce the amount of water to get your desired consistency. I’ll show you my simple version of the Dal Tadka.
More Dal Recipes:
How to make Dal tadka Recipe
Dal Tadka Recipe
What You Need:
- 1 cup Red Split Lentils or Masoor Dal
- 1 tsp salt , or to taste
- 1 tbsp ghee
- 1/2 tsp mustard seeds
- 5 garlic cloves, finely chopped
- an inch piece of grated ginger
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 large bay leaf, torn into half
- 2 slit green chillies
- 2 whole red chilies
- 7-8 curry leaves
How To Make:
- Boil the masoor dal till tender, mix salt and keep it aside
- Heat ghee in a pan and add mustard, cumin, red chilli, curry leaves, garlic, ginger and mix well.
- Then add chopped onions, turmeric, green chilies and mix well.
- Now add the boiled dal to the tadka and if required add water and bring to boil. Serve hot with rice or roti.
Signing off until next time,
This recipe was originally published in May 2015. The recipe has been made printable in October 2018.
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