Dal Tadka Recipe | Restaurant Style Double Dal Tadka | Chef Sanjyot Keer
Recipe Information
Dal Tadka
Cultural Context
Dal Tadka is a popular dish in Indian cuisine, known for its comforting flavors and nutritional benefits. It is commonly served with rice or flatbreads and is a staple in many households across India. The dish showcases the use of lentils, which are a significant source of protein in vegetarian diets. Dal Tadka is often prepared during everyday meals but can also be found in restaurants and special occasions, reflecting its versatility and widespread appeal.
ghee or oil
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil is healthier; vegetable oil is budget-friendly.
Rinse all the dal thoroughly with fresh water and soak in enough water for half an hour.
Heat ghee in a cooker, add cumin seeds and ginger, sauté them for a while.
Drain the excess water and add the soaked dal.
Add fresh water, turmeric and salt to taste, mix well.
Pressure cook the dal on medium flame for 3-4 whistles.
Switch off the flame and let the cooker depressurize naturally to open the lid.
Give it a nice stir.
Heat ghee in a wok, add cumin seeds, allow it to splutter, add onions and cook them until they are translucent.
Add whole red chilly, garlic, green chillies and ginger, sauté them.
Add tomatoes, salt and powdered spices, cook until the tomatoes are mushy.
Add the cooked dal and mix well.
Add water to adjust the consistency of the dal, boil for 7-8 minutes.
Place a live charcoal and pour few drops of ghee, cover and smoke for 3-4 minutes.
Add lemon juice and some freshly chopped coriander leaves, stir once.
For tadka: Heat ghee in a pan, add jeera, red chilli powder, asafetida, whole red chilli and fried onions, mix and pour it over hot dal before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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