Dal Tadka

Ingredients

• Moong dal 1.5 cup
• Water 5 cups
• Oil 1/4 cup
• Onions 1 small, sliced
• Ginger 1 tsp, grated
• Garlic 1 tsp, grated
• Tomato 1 big, chopped
• Salt 1/2 tbsp
• Red chili powder to taste
• Turmeric powder 1/2 tbsp
• Coriander powder 3/4 tbsp
• Spinach 1 bunch, chopped (optional)

Tadka/Tempering

• Desi ghee 3-4 tbsp
• Cumin seeds 1 tsp
• Green chilies as per your liking
• Kashmiri red chili powder 1 tsp
• Garlic cloves 5-6, chopped (I did not add because my family does not prefer)

Preparation

1. Add 5-6 cups of water to a cooking pot and add washed and drained dal. Allow to cook until well done.
2. In a pan add oil and onions. Fry until the onions start to turn brown.
3. Add ginger and garlic and sauté until raw smell goes off.
4. Add tomatoes, salt, red chili powder, turmeric powder and coriander powder. Mix, cover and cook on low until tomatoes are cooked and oil separates from the tomatoes.
5. Now add chopped spinach and sauté until spinach is cooked.
6. Add this spinach mixture to the dal and cook for 10 minutes on low flame so that the flavors combine well.
7. To prepare the tadka, heat desi ghee and add cumin seeds. As soon as the cumin seeds crackle, add green chilies. Sauté for a minute and turn the flame off.
8. Lastly, add Kashmiri red chili powder, give a stir and pour this tadka over dal.
9. Mix and serve with rice or roti.
10. Enjoy!

Print Recipe

Dal Tadka

Author: Naush

Ingredients

• Moong dal 1.5 cup
• Water 5 cups
• Oil 1/4 cup
• Onions 1 small sliced
• Ginger 1 tsp grated
• Garlic 1 tsp grated
• Tomato 1 big chopped
• Salt 1/2 tbsp
• Red chili powder to taste
• Turmeric powder 1/2 tbsp
• Coriander powder 3/4 tbsp
• Spinach 1 bunch chopped (optional)

Tadka/Tempering

• Desi ghee 3-4 tbsp
• Cumin seeds 1 tsp
• Green chilies as per your liking
• Kashmiri red chili powder 1 tsp
• Garlic cloves 5-6 chopped (I did not add because my family does not prefer)

Instructions

• Add 5-6 cups of water to a cooking pot and add washed and drained dal. Allow to cook until well done.
• In a pan add oil and onions. Fry until the onions start to turn brown.
• Add ginger and garlic and sauté until raw smell goes off.
• Add tomatoes, salt, red chili powder, turmeric powder and coriander powder. Mix, cover and cook on low until tomatoes are cooked and oil separates from the tomatoes.
• Now add chopped spinach and sauté until spinach is cooked.
• Add this spinach mixture to the dal and cook for 10 minutes on low flame so that the flavors combine well.
• To prepare the tadka, heat desi ghee and add cumin seeds. As soon as the cumin seeds crackle, add green chilies. Sauté for a minute and turn the flame off.
• Lastly, add Kashmiri red chili powder, give a stir and pour this tadka over dal.
• Mix and serve with rice or roti.
• Enjoy!