Dal Tadka is a north Indian curry which can be consumed with both roti and rice. We have one Kerala version for this and most of us preparing this very often. It is nothing but a lentil curry with tomato and onion which is later seasoned with mustard seeds, curry leaves and cumin seeds. Tadka is the seasoning method which we called thalikkal in malayalam. You can add a pinch of asafoetida also. A very easy preparation for our daily menu. Try this and hope you will like this.
Author: Anju Aneesh
Recipe type: Side dish
Preparation time:10 minutes | Cooking time: 20 minutes | Total time: 30 minutes
Direction of preparation of Daal tadka
- Take pinkish-red lentil (masoor dal or masoor parippu) and split pigeon (toor dal or tuvara parippu)peas in a pressure cooker
- Add enough water and pressure cook it till turn soft.
- Heat oil in a pan. Crackle mustard seeds.
- Add 1/4 teaspoon cumin seeds and two dried red chillies and saute for a minute
- Add some curry leaves. Wait till the sputtering stops. This is Tadka. You can do this step at the end also. As I don't want to consume more oil, I usually follow this method.
- To this add chopped onion, garlic, ginger and green chilies. Saute till the onions turn translucent.
- Reduce the flame to low and add chili powder and turmeric powder. Saute immediately to avoid burning.
- Add in the chopped tomatoes and saute till tomatoes turn soft.
- To this add the cooked lentil along with water if any.
- Add about 1 1/2 to 2 cups of water depending on the consistency you want and mix well.
- Mix salt to taste.
- Cook on high flame till the gravy thickens and the all the spices and lentil combine well.
- Serve hot with chapathi, jeera rice or with steamed rice.
- You can use either a single variety of lentil and a combination of lentil for this dish. Both are equally delicious.
- You can add some asafoetida, ginger and garlic while tempering.