How to make Dal Tadka -
This delicious dal and some steamed rice are all you need to make to enjoy a delicious comforting meal.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon pea (toor dal/arhar dal) soaked, drained , Split Bengal gram (chana dal) soaked, drained
Cuisine : Indian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like aloof Matar paneer Jain Moong Ni Kadhi Thikri Ki Dal Paneer
Dal Tadka Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dal Tadka Recipe
Split pigeon pea (toor dal/arhar dal) soaked, drained and boiled with enough water and turmeric powder 1/2 cup
Split Bengal gram (chana dal) soaked, drained and boiled with enough water and turmeric powder 1/2 cup
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida a pinch
Garlic cloves chopped 1 inch
Ginger chopped 1 inch piece
Onions chopped 2 medium
Salt to taste
Tomatoes chopped 2 medium
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1/4 teaspoon
Coriander powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Juice of 1 lemon
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Heat ghee in a non-stick pan and add cumin seeds. Once they change colour, add asafetida and mix.
Step 2
Add garlic and ginger and sauté on medium heat for a minute. Add onions and a pinch of salt and sauté till the onions turn golden brown.
Step 3
Add tomatoes and sauté till they turn pulpy.
Step 4
Add red chilli powder, turmeric powder, cumin powder, coriander powder andgaram masala powder and mix well. Cook for a minute and add the cooked grams and salt. Mix well.
Step 5
Add water if required and bring to a boil.
Step 6
Add lemon juice and remove from heat.
Step 7
Transfer into a serving bowl, garnish with corianderleaves and serve hot.
Nutrition Info
Calories : 1107 Kcal
Carbohydrates : 140.7 gm
Protein : 48 gm
Fat : 39.2 gm
Other : Fiber- 33.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
