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It’s a creamy & comforting dal tadka, with that perfect blend on fire. It tastes amazing & garlic ginger with a few tempering spices takes it to a new level of deliciousness. Lentils are a source of protein and can be one of the most important sources of nutrients for vegans and vegetarians.
It's a Gluten-free recipe with Soy free & Nut free.
Simply Tadka means “Seasoning” or “Tempering” in Hindi. And Dal is called “Lentils”. In addition to enhancing the recipe's flavor, the spicy seasonings "Whole Garam Masala" in Tadka also have health benefits and are believed to aid digestion.
When you add this whole Garam Masala in directly heated oil and with rest of the spices to the recipe to infuse it with tadka flavors, enhancing its palatability. One bite of this tadka with roti or rice and you’ll surely agree that you are making delicious food at home.
I made this dish in a pressure cooker because cooking lentils in a pressure cooker is the easiest thing in the world- and possibly the fastest. But again, you can cook it in any pan. I cook lentils in many ways and this dal tadka is one of them.
I used chickpeas lentil here to cook this dish. My recipe will help you make a special Dal Tadka, packed of layers and layers of amazing flavors in my home style.
Delicious Dal Tadka is easy to cook in one pot. If you love lentils, this dish is full of flavor. It is creamy, garlic, smoked and perfectly seasoned.
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So, without any delay let’s get started,
Yield – 3 servings
Timing – 25 minutes
Prep time – 30 minutes
Total- 55 minutes
Ingredients:
Chickpeas lentil- 1 cup
Oil- ¼ cup
Asafoetida- ¼ tsp
Bay leaf- 1
Green cardamon- 2
Black cardamon- 1
Cloves- 2
Cinnamon- 1 inch
Cumin seeds- ½ tsp
Ginger- 1 tbsp, chopped
Garlic- 2 cloves, chopped
Onion- 1 medium, sliced
Green chili- 2
Tomato- 1 medium, diced
Turmeric powder- ½ tsp
Red chili powder- 1 tsp
Meat masala powder- ½ tsp
Black pepper powder- ¼ tsp
Kashmiri chili powder- ½ tsp
Salt to taste
Water as required
Cilantro chopped for garnishing
Method-
Rinse the lentils one or three times in water. Soak the lentils for an hour or two before cooking.
Heat the pressure cooker over medium heat.
In a heated pressure cooker add oil, cumin seeds and a pinch of asafoetida (hing). Now, add whole garam masala (Bay leaf, Green cardamon, Black cardamon, Cloves, Cinnamon). Let them splutter. Add finely chopped ginger, garlic, green chili and onions. Sauté for 5-6 minutes until onions turns translucent.
Add chopped tomatoes, sauté for a couple of minutes. Further, add powdered spices and salt to taste, stir well. Then, add the lentils in the pressure cooker. You can cook the lentils in a pot. Stir well for a couple of minutes.
Pour in about 3.5 cups of water. Mix well. Finally, add chopped cilantro leaves, mix well and cover with a lid.
Cook in a pressure cooker for at least 15-20 minutes. Then open the lid and check that the tadka dal is well cooked, soft and creamy, if not, cook again until you reach the desired consistency.
If the consistency looks thick, add a little hot water (depending on the thickness).
Now, Dal Tadka is ready to be served with Roti / Flatbread / Bread / Rice.
Note- The chili can be adjusted as per your taste or skip it if you don’t like it. And if any of the above ingredients aren’t available in your kitchen, just skip them. (Soaking lentils: You can also soak the lentils for 30-40 minutes before cooking them. It helps to cook the lentils faster and follow the above steps). Storage- It can be stored in the refrigerator for up to 2 to 3 days.
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