indianutama· 4 servings
≈965 kkal · P 45.6g · L 35.6g · KH 88g (per recipe, TKPI estimate)
Dal Tadka
Ingredients
- 1 cup toor dal (split pigeon peas)
- 3 cups water
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- 2 tbsp ghee
- Salt to taste
- Fresh coriander leaves, chopped (optional garnish)
Instructions
- 1Rinse the dal, soak for 15 minutes, then pressure cook with water, turmeric, and salt until soft (3-4 whistles).
- 2Heat ghee in a pan, add mustard seeds; when they crackle, add cumin seeds and asafoetida.
- 3Add chopped onion and sauté until golden brown.
- 4Stir in ginger-garlic paste and green chilies; cook for 1 minute.
- 5Add tomato and red chili powder; sauté until tomatoes soften.
- 6Pour the cooked dal into the tempering, mix well, and simmer for 5 minutes.
- 7Garnish with chopped coriander leaves and serve hot with rice or roti.
Source: llm-generated