How to make Daal Tadka

Rinse the Arhar Daal well and add to a pressure cooker.

Add four cups of water, 3/4 teaspoon of salt, 1/2 tablespoon of Ginger and Garlic each, 1/2 cup of chopped Onions, a pinch of Turmeric, and 1/2 cup of Tomatoes to the pressure cooker.

Turn on the gas, mix together and cover the pressure cooker for 20 minutes.

Switch off the gas and wait for about 15 minutes until the pressure releases.

Boil the Daal for 2 minutes and keep aside.

Heat a piece of Charcoal and place it in a small metal bowl or a shell of an onion.

Add a bit of Ghee to the charcoal and place it gently in the Daal.

Cover for exactly one minute and then discard the onion and charcoal.

Squeeze half a Lemon into the Daal.

In a small Tadka pan, add three tablespoons of Ghee, a pinch of Hing / Asafoetida, 1/2 teaspoon of Cumin Seeds, 1/2 teaspoon of Kashmiri Red Chili, a pinch of Turmeric, one Green Chili, and some Onions.

Fry for three to four minutes.

Add three pieces of chopped Garlic and fry for a minute.

Add the Tadka to the Daal along with a handful of Cilantro.

Equipment Needed

Spice Level:

Dietary