Dal Tadka

Dal Tadka is a signature delicacy from Punjab and very famous in all over India. It is a regular feature for most of us while eating out at a Punjabi restaurant. However few of us realize that this dish can be prepared with ease in your very own kitchen with split red and yellow lentils  tempered with Punjabi spices and butter. It makes the perfect accompaniment to rice or Rotis. A healthy and creamy staple food as it is very rich in proteins and fiber. No lunch is complete without dal in almost all families of North India. Try this recipe by following this easy steps.

Dal Tadka

YIELD – 4 servings

Ingredients:

Masoor Dal- 1/2 cup
Yellow Mung Dal - 1/2 cup
Tomato - 1 (finely chopped)
Onion - 1 (finely chopped)
Ginger garlic paste - 1 tbsp
Salt as per taste
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1 tsp
Oil - 1 tsp 
Garam masala - 1 tsp
Lemon juice- 1tbsp

For Tadka/Seasoning
Butter - 1 tbsp 
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Garlic  - 1 tbsp finely chopped
Hing - 1 pinch
Dry Red Chili - 2 nos broken
Coriander for garnishing
  

Method:

1. Mix both the dals in a bowl, clean it and soak them in water for 20 minutes.
2. Heat the oil in a pressure cooker, add tomato, onion, ginger garlic paste. saute.
3. Drain the dals and add it in pressure cooker. add  turmeric powder, chili powder, salt and 3 cups of water and pressure cook till the dals are tender.
4. Allow the steam to escape before opening the lid. 
5. once well cooked then beat the dal with a churner or a wooden spoon till well mashed and creamy.  Add water to adjust desired consistency. generally this dal is creamy and in medium consistency neither watery nor thick.
6. Simmer it for 4-5 minutes. Once reached at desired consistency add garam masala and lemon juice. mix well.
7. Take it out in serving bowl and prepare for seasoning.
8. For Tadka, heat the butter in a pan and add all the ingredients of seasoning in it..
9. once the garlic gets browned pour the entire tempering along with the butter into the dal.
10. you can mix the dal or serve the dal with the tempering on top it.
11. Garnish with coriander leaves.

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