Chefstoppe || Dal Tadka, Punjabi Dal Tadka

Prep Time

12 mins
Cook Time

28 mins
Serving
Share

Ingredients

Grocery List

1 cup toovar (arhar) dal

1/4 cup chana dal (split bengal gram)

2 green chillies , slit

1 tsp grated garlic (lehsun)

1 tsp grated ginger (adrak)

1/2 tsp turmeric powder (haldi)

1/4 cup finely chopped onions

1/4 cup finely chopped tomatoes

1 tbsp oil

2 tbsp ghee

1/2 tsp mustard seeds ( rai / sarson)

1 tsp cumin seeds (jeera)

3 whole dry kashmiri red chillies , broken into pieces

5-6 curry leaves (kadi patta)

1 tsp finely chopped ginger (adrak)

1 1/2 tsp finely chopped garlic (lehsun)

1 1/2 tsp chilli powder

3 tbsp chopped coriander (dhania)

Meal Planner Save Recipe

Source : tarladalal

Direction

How To Prepare?

1. Clean, wash and soak both the dals in water for 30 minutes. Drain.

2. Add the soaked and drained dals, green chillies, garlic, ginger, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles till the dals are cooked. Allow the steam to escape before opening the lid.

3. Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside.

4. Heat oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1-2 minutes.

5. Add tomatoes and cook for another 2 minutes, stirring occasionally and lightly mashing with the back of the spoon.

6. Add the cooked dal, mix well and bring to boil. Cook for 6-8 minutes on a medium flame while stirring occasionally.

7. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and cumin seeds. When the seeds crackle, add the red chilli, curry leaves, ginger and garlic and sauté on a medium flame for 30 seconds.

8. Switch off the flame add chilli powder and mix well.

9. Pour the tempering over the dal.

10. Serve the dal tadka hot garnished with coriander.