Tadka dal is a simple, nutritious side dish from northern India. Tadka dhal is a blend of a couple of lentils, cooked and seasoned with ghee as well as butter. It is a very good side dish and goes very well either with roti, plain rice, jeera rice or Kashmiri Pulav.
Toor dal/ Pigeon peas – ½ cup
Masoor dal/Red lentil – ½ cup
Ghee – 1 tbl sp
Cumin – 1tsp
Turmeric – ½ tsp
Onion – 1 small
Garlic – 4 to 5 cloves
Ginger – ½ inch
Tomato – 1 big
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Red chilli powder – 1 tsp
To Garnish – Chopped coriander, sliced garlic – 3 cloves, butter – ½ tbl sp
-Wash both the dals, cook with sufficient water.
– Take chopped onion, garlic and ginger in a small mixer jar and make rough paste and keep aside.
– grind tomato as well and keep aside.
-Now take one kadai, put ghee. When it is hot add Cumin then ground onion mixture, turmeric and fry until it is light brown.
-Now add ground tomato and fry this until raw smell vanishes and add Coriander, Cumin and Red chilli powders.
– Add cooked dal, salt and sufficient water. Boil.
-Garnish with chopped coriander leaves.
-Fry chopped garlic in little butter and add this into dal.
Enjoy this Dal with Kashmiri Pulav, plain rice or roti.