Dal Tadka Recipe Punjabi Dal Tadka

DAL TADKA RECIPE, PUNJABI DAL TADKA

Steps:

• Take a pressure cooker, add the toor dal, add sufficient water, add turmeric powder, stir well.
• Cover the lid of the pressure cooker and pressure cook the dal until it gets tenderized.
• -4 whistles are enough for the dal to get tenderized well.
• Switch off the flame.
• Reduce the steam.
• Open the lid, if the consistency of the dal is good, mash it directly without adding water and if it is slightly thick, add little water and mash the dal without lumps.
• The dal is now ready for tadka and the tadka is mentioned below.
• Take a pan, add butter, ghee and heat it.
• Add cumin seeds, give a stir.
• Add 4-5 green chillies, ginger garlic paste, saute for few minutes to get rid of raw smell.
• Add the very finely chopped onions and saute until the onions turn slight brown in color.
• Add the very finely chopped tomatoes, saute well.
• Add salt as per taste, red chilli powder, turmeric powder, coriander powder, mix well.
• Cook the gravy until the tomatoes turn soft.
• Add the mashed dal, give a mix.
• Add 1 cup water and mix well.
• Add some salt if required.
• Mix the dal well.
• Add chopped coriander leaves, crushed kasoori methi, mix well.
• Bring the dal to a boil on low flame.
• Take a tadka pan.
• Add oil and heat it.
• Add cumin seeds, let it crackle.
• Add dried red chillies, slit green chillies, stir well.
• Add half a teaspoon red chilli powder and mix.
• Add some chopped coriander leaves.
• Add this tadka to the boiling dal.
• Switch off the flame.
• Punjabi style dal tadka is ready to be served with rice or roti.

DAL TADKA RECIPE | PUNJABI YELLOW DAL WITH TADKA

Steps:

• Wash the toor dal 3-4 times and soak them in warm water for 15-20 minutes.
• Drain the water and add the dal to a pressure cooker. Also add 3 cups of water.
• Add salt and turmeric powder to the dal and stir to mix. Close the lid of the pressure cooker and cook till you get 1 whistle. Then let the steam come out before opening the cooker.
• Add some ghee in a pan. You can also use vegetable oil or butter instead of ghee.
• Add black mustard seeds (rai) when the ghee becomes hot. Fry till the rai starts to splutter.
• Add chopped onions to the pan along with finely chopped ginger and green chillies.
• Fry till the onions turn golden brown and start leaving fat.
• Now add pureed or chopped tomatoes. Fry till the tomatoes are cooked.
• Add red chilli powder and garam masala to the gravy.
• Cook for 2 minutes or the the gravy is nicely roasted.
• Add the cooked dal to the prepared onion tomato masala, and mix well.
• Also add some chopped coriander leaves on the top.
• To prepare the tempering, heat 2 teaspoons of ghee in a small pan.
• Then add cumin seeds and fry till they start to splutter. Add a pinch of asafoetida (heeng).
• Add minced garlic cloves to the ghee and fry till they turn light brown.
• Also fry dried red chillies. Finally add a little bit of red chilli powder to give color to the tempering.
• Pour the tempering on top of the dal. Mix everything together before serving. This dal tastes best when served hot along with some mild flavored rice. It can also be served in the side of any Indian bread and dry vegetable dish.