Tuesday, 22 May 2012

Dal Tadka


1cup yellow moong dal (split yellow gram)
1/4 cup masoor dal (split red lentil)
1/4 cup sliced onions
1/4 cup chopped tomatoes
2 green chillies, slit
1 tsp ginger- garlic paste
1/2 tsp turmeric powder (haldi)
Salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli, broken into pieces


  • Clean, wash and soak both the dals in water for 20 minutes.
  • Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
  • Allow the steam to escape before opening the lid.
  • Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside.
  • For the tempering, heat the ghee in a deep pan and add the mustard seeds.
  • When the mustard seeds crackle, add the red chilli and onions and sauté till the onions turn translucent.
  • Add the tomatoes and sauté for 3-4 minutes or till the mixture leaves oil.
  • Add dal, mix well and bring to boil. Serve hot with roti or rice.


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