I am not a big fan of Dal, but I do have a few favorites. Dal Tadka with jeera rice (cumin flavored white rice) and a few slices of cucumber for the refreshing bite in between. Dal in India is lentil stew and Tadka is tempering. Prepared with three variety of lentils, Dal Tadka is thick in texture. You temper it with ghee and whole spices, making it utterly comforting at every spoonful. There are different versions of this dal recipe!
What variety of Lentils to use in Dal Tadka?
For this recipe, you can use any variety of lentil that you have stocked in your pantry. A good combination is choosing lentils of different texture. You get that thick, creamy consistency of the dal. Using masoor (red lentils), chana (Bengal Gram) and yellow split mung daal does that magic.
How to make Dal Tadka
Dal Tadka for me is a specialty and a weekend indulgence when I don’t mind the extra calorie intake. You start by boiling the daal. While the dal is cooking, you make some fried onion. This step is completely optional, as you will use fried onion as a garnish, but caramelized onion adds a rich sweetness to the daal that you will love! Next you sauté the onion, tomato with garlic and few other regular spices, then add the boiled daal and mix it around. Avoid whisking the daal too much. You want a good texture and not too smooth like soup.
Dal Tadka Ingredients ?
The tempering is the best part of this Dal Recipe. You prepare it with ghee and not oil. Please use ghee as the flavor comes from there and oil will not give that rich aroma.
Sliced ginger for the pungent bites in between. You don’t need to add this as a mandate. This is optional.Fresh Green chili for the mild heat. Just trim the edge and not finely chopped, unless you want a good doze of heat in your dal.Sliced garlicAsafoetida (hing)Cumin Seeds for the earthy aromaThinly sliced garlic - this makes tadka dal extra special, aromatic.Kasuri methi (dried fenugreek leaves)Dagar ka phool (stone flower) - It gives a warm umami flavor. Again, this spice is optional.Kashmiri Chili powder for the gorgeous red shine on the tadka.
The tadka is added right at the end before serving the dal.
TRY OTHER DAL RECIPES
Using the Dhungar Method (Adding the smoking flavor to the Dal)!
Dhungar Method is often used in rich lentil stews and curries to add the charcoal smoky flavor to the dish. It’s optional! In this method, you heat up just one charcoal in an open fire and then place it in a heatproof tiny container. Place that container on the prepared dal and pour a little ghee on that hot charcoal. It will smoke up, cover the dal and leave aside for 5 minutes. Then remove the small container, add the tadka to the dal and serve right away. The smoky charcoal will add the tandoor-like flavor to the dal. If you never made Dal Tadka before that, it’s time to change that. With the nip in the air, it’s the right time to enjoy a giant bowl of this dal with rice or your choice of bread. It’s utterly comforting and make your warm inside out.
