Things to know about Dal Tadka Recipe
The Indian Traditional Tempered Lentil or Dal Tadka is a famous lentil curry seasoned with garlic and chilies.
The classic dish is an absolute favorite across the country. Vegetarians especially fancy the delicious curry.
Lentil dishes were cooked by Indians since early times.
The word “Dal” means “lentils” in Hindi, and “Tadka” means “tempering”.
There are regional variations of the dish but the Punjabi variant is quite popular.
While some recipes use different types of lentils in the dish, others have a variety of tempering. The tempering is made with garlic in some states, while others use onions.
Dal Tadka is typically served with steamed rice or traditional bread called “Naan”.
It is also served at roadside restaurants in India, called “Dhabas”.
Dal Tadka – Indian Traditional Tempered Lentil from Punjab
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 cup Pigeon Pea Lentil – Pigeonpea – Red Gram – Gungo Peas
- 1/2 cup Turmeric Powder – Curcuma Powder
- 1 1/2 tsp Salt
- 3 1/2 cup Water
- 4 cloves Garlic
- 1 inch Fresh Ginger Root
- 1 unit Green Chili
- 1 1/2 tbsp Clarified Butter
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Seed
- 2 units Clove
- 1 unit Red Onion
- 2 units Tomato
- 1/2 tsp Ground Coriander Powder
- 1/4 tsp Garam Masala
- 1/4 tsp Kashmiri Red Chili Powder
- 1/8 tsp Red Chili Powder
- 2 tbsp Cilantro
- 1 tsp Fresh Fenugreek Leaf
- 2 tbsp Clarified Butter
- 2 units Garlic
- 1/4 tsp Asafoetida
- 2 units Dried Red Chili
- Add split pigeon pea lentil to a pressure cooker. Add salt and water along with it.
- Cook for 4 whistles.
- Crush garlic, cloves, ginger, and green chili in a mortar pestle.
- Take a heavy bottom pan on medium flame and add clarified butter.
- Add cumin seeds, coriander seeds, cloves, and sauté. Add onions.
- When the onions start changing color, add the crushed mixture.
- Now, add chopped tomatoes and salt.
- Add coriander powder, Garam Masala, Kashmiri red chili powder, red chili powder, cilantro, and fenugreek leaves.
- Now, add the boiled pigeon pea lentil.
- Take a pan on medium heat and add clarified butter.
- Add garlic cloves, asafoetida, and dried red chilies.
- Remove from the pan and add the tempering over the Dal.
- Mix well.
- To make the recipe vegan, use oil instead of clarified butter.
- You can also use red lentils or a combination of lentils.
— Specific Atributes of This Recipe:
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