Dal tadka is staple Indian dish and it’s coooked almost every day in most houses. In South India, it’s called Paruppu Kadayal/masiyal and in North it’s Dal Tadka with a slight variations in the ingredients that goes into this dal.
Today’s dal tadka is more of North Indian style than south. I love this dal with potato fry , it’s heavenly combination. The dal goes well with hot steamed rice topped with ghee on top. The aroma of dal and ghee make me drool, something I make often for my kids. Will post Paruppu masiyal recipe in my later posts, today we will see how to make dal tadka a North Indian dish. 🙂
Recipe Source – From Sanjeev Kapoor’s Book
1 cup tuvar dal(you can use any yellow dal, like yellow moong dal, masoor dal, channa dal,..)
1 medium sized onions
1 medium sized tomatoes
4-5 green chillies
2-3 garlic cloves
1/2 tspn cumin seeds
1 tspn turmeric powder
A generous pinch of asafoetida
1 tspn oil
Salt to taste
Coriander leaves for garnish
1 tspn kasuri methi (dried fenugreek leaves/dried methi leaves)
1/2 tspn garam masala
1 tbspn oil
5-6 cloves of garlic
2-3 dried red chillies
8-10 curry leaves
1 tspn cumin seeds
A pinch of asafoetida
Method of Preparation:-
Soak dal in water for minimum 1 hour. This helps to cook dal faster.
While dal is soaking, chop onions, tomatoes and green chillies and keep aside.
Peel garlic skin and chop them as fine as possible, keep aside.
In a pressure cooker, cook dal along with onions, tomatoes, green chillies, garlic cloves, turmeric powder, asafoetida, cumin seeds and oil for 3-4 whistles.
Use a churner and mix well the cooked dal until the dal and other ingredients in it are mashed. Now the dal mix will turn creamy and thick.
In a pan, simmer dal. To it add kasuri methi, garam masala powder, salt and mix well. Finally add coriander leaves and switch off the flame.
Now to temper the dal, in a kadai, add oil mentioned under temper. To hot oil, add garlic and fry it until brown in low flame, do not burn it. Next add cumin seeds curry leaves, asafoetida, red chillies and fry for 20-30 secs on low flame.
Pour the tadka on the dal mix.
Serve hot with steamed rice, jeera rice, or ghee rice along with spicy potato fry or any other side dish. It goes well with rotis too.