Dal Tadka Recipe Punjabi Yellow Dal With Tadka

DAL TADKA RECIPE | YELLOW DAL TADKA | RESTAURANT STYLE DAL FRY TADKA

Steps:

• firstly, in a pressure cooker take ½ cup toor dal, 2 tbsp masoor dal. you can also add moong dal if you prefer.
• also add ¼ tsp turmeric, ½ tsp salt, 1 tsp oil and 1½ cup water.
• pressure cook for 5 whistles or until dal is cooked well.
• add 1 cup water and adjust consistency. keep aside.
• now in a large kadai heat 2 tbsp ghee and splutter ½ tsp cumin, 1 bay leaf, pinch hing and 2 dried red chilli.
• also add 2 clove garlic, 1 inch ginger, 1 chilli and saute slightly.
• further add 1 onion and saute until it turns golden brown.
• keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ½ tsp salt.
• add 1 tomato and saute until it turns soft and mushy.
• add in cooked dal and stir well adjusting consistency as required.
• simmer for 5 minutes or until flavours are well combined.
• now add 2 tbsp coriander, 1 tsp kasuri methi and ¼ tsp garam masala. mix well.
• finally, enjoy dal tadka with jeera rice or steamed rice.

DAL TADKA (YELLOW DAL) RECIPE

Steps:

• Rinse toor dal, chana dal and masoor dal in water and add them into 3-5 liter capacity steel or aluminum pressure cooker. Add 2-cups water and salt and pressure cook for 4-whistles over medium flame. Turn off flame and allow the pressure to release naturally. Open the lid and keep the cooked dal aside.
• Heat 2-teaspoons ghee/oil in a pan. Add sliced onion and sauté until it turns light brown. Add crushed ginger-garlic and chopped green chilli and sauté for 30-40 seconds. Make sure, garlic does not turn dark brown.
• Add chopped tomato and sauté until it turns soft.
• Add and mix turmeric powder and red chilli powder.
• Add cooked dal and mix well.
• Add 1-cup water and stir to mix. Taste for the seasoning and add salt accordingly.
• Cook on medium flame until you get the desired consistency of dal or for approx. 5-6 minutes, stir multiple times in-between. Remove it from flame and transfer into a large serving bowl.
• Prepare the tempering by heating 2-teaspoons ghee in a small pan. Add cumin seeds and allow them to sizzle. Add chopped garlic, dry red chillies and asafoetida, mix well and allow garlic to turn light brown.
• Remove pan from flame and pour prepared tempering over cooked dal in a serving bowl. Garnish with chopped coriander leaves and serve with steamed rice.