Organic Dal Tadka - Restaurant style

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins 

What Ingredients do you need to make Organic Dal Tadka?

For the dal

1. 1/2 cup Organic Masoor dal 
2. 1/2 cup Organic Yellow moong dal
3. 1 or 2 green chilies - chopped or slit lengthwise 
4. 1 medium-sized onion - finely chopped
5. 2 medium-sized tomato - chopped
6. ½ inch ginger - grated or chopped ginger (optional)
7. 1 teaspoon Organic Turmeric powder 
8. 1 to 2 pinch garam masala powder
9. 1 pinch asafoetida
10. 2.5 cups water for pressure cooking
11. 1 teaspoon crushed Kasuri methi 
12. 1 or 2 tablespoon cream (optional)
13. 1 tablespoon chopped coriander leaves
14. salt as required

For the Tadka 

1. 2 tablespoon Pure A2 Ghee 
2. 1 teaspoon cumin seeds 
3. 5 to 6 garlic cloves - finely chopped
4. 2 to 3 dry red chilies 
5. a generous pinch of asafoetida
6. ½ teaspoon red chili powder

Steps to make Dal Tadka

Step 1 - Preparing the Dal

1. Wash the masoor and moong dal with water
2. Add both the dal to a pressure cooker 
3. Add chopped onions, tomato, green chilies, ginger in the pressure cooker along with the dals
4. Add 2.5 cups of water
5. Add turmeric powder and asafoetida
6. Stir and pressure cook for 4 whistles on high flame and 15 minutes on low flame. 
7. Mash the dal with a whisk or bilona
8. If the dal looks thick, then add some water to get a medium consistency
9. Simmer the dal for 3 to 4 minutes.
10. Add cream (optional), Garam Masala Powder, Crushed Kasuri Methi, chopped Coriander leaves and salt.
11. Mix all the ingredients well.

Step 2 - Making the Tadka

1. Heat desi ghee small Kadhai.
2. Add cumin seeds and fry them. 
3. Add red chilies, asafoetida and chopped garlic. Let the garlic brown and the red chilies change color. 
4. Add red chili powder, stir and switch off the stove
5. Pour the entire tempering along with the oil/ghee into the dal. The whole red chilies will work as a classic garnish for the crowd-pleaser.
6. You can serve this dal with Steamed Organic Basmati Rice, Ghee rice, Rotis or Plain chapatis.

A tip: Always fry the spices in ghee or oil at a low flame. This way you don't burn them.

Author: Gayatri D. Email
Business: Yoga Instructor

"I am a very ardent food lover and love Dhaba food. Every time I used to go out for trips with my family, I always ordered Dal Tadka with tandoori roti. It was my favorite as a kid as well. A few years ago I went inside the kitchen of a Dhaba in Chandigarh and asked the chef how to make this Dal at home. Since then I always make this dal for guests and they absolutely love it."

 

 

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