Ingredients
Scale
1 cup yellow lentil (Your choice of Moong Dal, Chana Dal or Toor Dal)
1 tablespoon ginger-garlic paste
1 green Chillie, chipped or slit
1 teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
2 tablespoons Vegetable oil or Ghee
1 teaspoon cumin seeds
0.5 teaspoon asafetida
Water as needed
Cilantro for garnish
Instructions
- Heat oil in the pressure cooker for 2 minutes. Then add ginger-garlic paste and green chilies and fry for a minute. Next, add turmeric powder, red chili powder, and salt to taste. Fry for a minute. Finally, add the lentils with 2 cups of water and cook for 3 whistles. Allow the pressure to release naturally.
- Heat oil in a tadka pan for 1 minute. Then, add cumin seeds and allow them to splutter. When the spluttering stops, add Asafetida, dried red chilies. Optionally, you may add a pinch of red chili powder, whole garlic cloves or fresh curry leaves.
- Add the tempered oil to the cooked lentils, saving some oil for garnishing. Add up to 1 cup of water to achieve desired consistency. Stir well and cook for 5 minutes.
- Sprinkle with chopped cilantro and saved tempered oil and serve hot with rice or roti.
Notes
- You may add chopped or whole garlic cloves and green chilles to tadka for additional flavors.
- TO STORE LEFTOVER DAL TADKA: Leftover dal tadka can be stored in the fridge for up to 3 days. After that, it can be reheated in a pan or in the microwave. Dal tadka is best served fresh, but it can also be frozen for later. If you are reheating the frozen dal tadka, you may want to add a little water to thin it out while reheating.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Curry
- Cuisine: Indian
- Diet: Gluten Free
Keywords: Dal Tadka, Daal Tadka