Dal Tadka / Tadka Dal Fry

By Sharmis Passions (Visit website)

(3.00/5 - 1 vote)

When we moved to the new place and the house works were going on, we relied on easy yet nutritious dishes for lunch. Having very little time in hand, and a naughty kiddo all that we could do is such simple meals only. One such days lunch was this simple yet flavorful dal with potato curry and steamed rice....YUM! Do check out the "Coming up next" section which is newly located on the right tab.

Ingredients:

Toor dal (Thuvaram Paruppu) - 1 cup [You can use yellow moong dhal too]Tomato - 1 choppedSmall Onions - 4 halvedTurmeric powder - a pinchKasoori Methi leaves - 1 tspHing - a pinchSalt - to tasteOil - 2 tsp

To Temper :

Oil / Ghee - 1 tbspMustard seeds - 1 tspJeera - 1 tspGarlic - 3 clovesDry red chillies - 2 halvedCurry leaves - 4 to 5

Method:

Pressure cook dal with enough water and a pinch of turmeric powder until soft or give 3 whistles in a pressure cooker.Drain water, mash the dal once but not too mushy and keep aside.
Heat oil in a pan, add 1/2 mustard seeds and allow it to splutter.Then add jeera, onions, garlic and 1 red chilli one by one and saute for 2-3mins
Now add tomato and saute till raw smell of tomato leaves. Next add salt, hing and sprinkle little water and let it boil for 2mins.
Now add mashed dal, mix well and let it boil for 3 more mins. Add kasoori methi leaves and mix well. Switch off and transfer to a serving bowl.
Heat a tsp of ghee, add remaining 1/2 tsp mustard seeds, 1 red chilli and curry leaves. Allow it to crackle, switch off and transfer this tadka to the dal in the serving bowl .

Tadka is nothing but the seasoning we do with ghee / oil which gives a nice flavour to the simple dal.

[Source : Google]
Dal Tadka is a staple dish in several Indian households and is generally eaten with rice or rotis (indian flat-bread).
The traditional Dal Tadka Recipe is a preparation made from a variety of different lentils and a lot of spices making it a favourite accompaniment with Rice or Rotis/Naan etc.
Dal refers to the dry pulses that come as a result of splitting the whole pulses, and ridding them of their husks/hulls and shells.
Dal forms a very important part of the daily Indian meal, as it is one major source of proteins and energy.
Dal is generally eaten as accompaniment to Roti or Steamed white rice.Toor Dal or split Pigeon peas are generally used in preperation of this dish.