DAL TADKA RECIPE | YELLOW DAL TADKA | RESTAURANT STYLE DAL FRY TADKA
easy dal tadka recipe | yellow dal tadka | restaurant style dal fry tadka
Provided by HEBBARS KITCHEN
Categories dal
Number Of Ingredients 29
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.
YELLOW DAAL TADKA
A simple, healthy split yellow lentil (daal) recipe prepared with aromatics, seasoned with tomatoes and garlic, and flavored with spiced oil known as Tadka. A simple, quick, and perfect meatless Monday meal with side of steamed rice. This classic lentils recipe never gets old. It freezes well, is gluten free, vegan, and has potential to load-up with any seasonal veggies in-hand.Two months ago, CDH completed 7 years. While I wanted to share something special for the occasion.. Our move made me change my plans. Last week, while cooking a simple weekday dinner of this Daal Tadka and Rice reminded me of old days when I started blogging.. This was one of the first recipe I posted on blog. So, I decided to take few clicks and revive this old post with some new pictures.. and give you flavor of old CDH. :)Yellow Daal with Tadka (tempered spiced oil) is most humble lentil preparation and an every day recipe in every Indian household. Every region has their own version of this lentil stew. My recipe is most common in Northern region. Over time, my lentil Tadka recipe has grown as my taste and love for food has grown.. These days, I prepare it various ways depending upon the season and mood. Initially, I had planned to share another version of this Lentils today but felt.. I cannot do justice with new recipe until I revive my old post. I still plan to share the few other favorite versions of Daal Tadka. Check back soon. I will update all my shares here.Like I said, this simple dish can also be served as a spiced soup. Serve bread to scoop the daal and splash of lemon juice to cut balance the flavor of spices. Even today, whenever I prepare Daal Tadka for dinner.. I save some leftovers for lunch. For lunch, I thin-out the daal with some water or vegetable stock, taste and adjust seasoning, warm it up, add splash of lemon juice. This easy step turns it into a lentil soup. A side of warm bread and this soup feels like a most comforting easy meal ever!Make Ahead: Daal Tadka can be prepared 1-2 days in advance. It gets thick as it sits for long which can be fixed while re-heating the daal. Simply dilute with water and adjust seasonings (if needed). Reheat and enjoy!All lentils are gluten free. So is this daal recipe. It is also nut free and vegan. In traditional preparation, clarified butter (called Ghee) is used to instead of oil for tempering. I like to only use oil and no butter which makes this recipe vegan and lighter. I recommend loading daal with seasonal veggies such as small diced carrots, zucchini, or cauliflower. Boil with lentils for more flavor. Make it a loaded veggie and protein-full meatless weeknight dinner. If prefer, serve with rice, bread, or naan. Or a green citurs salad goes great as well. No matter how you serve.. One thing is certain! You will fall in LOVE with the flavors and simplicity of this dish! Must try!PS: Yellow Daal Tadka recipe was first published in June 2011. Today, I have updated the pictures, and added more explanation in method of preparation.
Provided by Savita
Categories Main Course Curry Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Wash lentils in running water until water runs clear. Then boil with 3 cups of fresh batch of water and 1/2 tsp salt until lentils are very tender or done to your preference. (15-20 minutes). Boil on low-medium heat as yellow lentils tend to boil-over very quickly.
- Heat 1 tablespoon of oil in pan, add half of cumin seeds (these should start sputtering), add onion and fry until light brown in color (4-5 minutes). Now, add ginger, garlic, green chilies. Fry for 2 minutes.
- Now add grated tomatoes and fry until oil separates. Add turmeric and half teaspoon of red chili powder and fry for 30 seconds.
- Mix daal/lentils in the fried mixture. Cook for 1-2 minute at low heat.
- Turn off the heat. Remove lentils in a bowl. Whip the pan clean, heat up remaining oil. When oil is hot, add in cumin seeds and remaining chili powder. Fry for 20 seconds then pour over daal. Garnish with chopped cilantro. Serve hot. Enjoy!
DAL TADKA RECIPE | PUNJABI YELLOW DAL WITH TADKA
Dal Tadka is a North Indian recipe made from Toor Dal & gets its distinct taste from a flavorful & aromatic tempering of Ghee, Cumin Seeds, Heeng & Red Chillies.
Provided by VegeCravings
Categories Main Course
Time 45m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 185 kcal, Carbohydrate 22 g, Protein 6 g, Fat 9 g, ServingSize 1 serving
TADKA (YELLOW) DAAL RECIPE
This Punjabi Tadka daal recipe from Dr. Neha Mathur of Whisk Affair consists of yellow moong and urad daals simmered in a chunky tomato onion broth.
Provided by R. Shah
Time 1h
Yield 4 Servings
Number Of Ingredients 18
Steps:
- 1 Wash and soak Urad daal and Yellow (split) Moong daal in water (2 cups) for 30 minutes.
- 2 Drain the water and add transfer to a pressure cooker.
- 3 Add approximately 4 cups of water, turmeric powder and pressure cook the dal until tender and not hard.
- 4 Heat oil in a pan.
- 5 When the oil is hot, add jeera and hing.
- 6 When the jeera starts to crackle, add green chilies, red chilies, ginger and garlic and fry for a few seconds.
- 7 Add onion and fry until onion turns translucent.
- 8 Add tomato and fry for another few minutes.
- 9 Switch off the heat, add red chili powder and garam masala powder in the pan.
- 10 Now pour the tadka onto the pressure-cooked dal.
- 11 Add lemon juice and fresh coriander and mix well.
Nutrition Facts :
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