Dal Tadka, a north indian dal recipe, is a Dhaba style favorite food of mine. I have a lot of warm childhood memories associated with Dhaba style food with all its smoky flavors. On many a road trip, our standard mid day vegetarian meal consisted of hot pulka, paneer curry, dahi, lassi and salad. We always try to find an authentic Punjabi dhaba (typically run by a Punjabi) present along the highway route where the food is usually cooked over wood fire.

 Dal Tadka ''Tadka Dal or Dal Tarka is a healthy, hearty, beautifully textured, smoky flavored indian dal dishes that is revered by many a Dhaba food connoisseur. The aroma that emanates the home while preparing the tadka for the dal dish is something one needs to experience as I cannot explain in words the sizzle and mingle of Indian spices in hot oil or desi ghee. 

Dal Tadka

• Prep time: 10 min
• Cook time: 15 min
• Serves: 4

Main Ingredients:

1. tur dal ..moong dal..channa dal..

Ingredients

• Tur dal - 1/4 cup (kandi pappu/red gram da)
• Moong dal - 1/4 cup (pesara pappu/yellow lentils)
• Channa dal - 2 tbsps (bengal gram/senaga pappu) (soak for 15 mts in water)
• Green chilies - 2, slit length wise
• Ginger, finely minced
• Haldi - 1/4 tsp (pasupu/turmeric pwd)
• Coriander seeds - 1/2 tsp (crushed) (optional)
• Tomato - 1, finely chopped
• Ghee - 1 1/2 tsps (or oil for a vegan version)
• For tempering/poppu/tadka:
• Cumin seeds - 1/2 tsp
• Hing - large pinch (asafoetida/inguva)
• Dry red chilies - 1 or 2, tear and de-seed
• Green chili - 1, slit
• Red chili powder - 1/2 tsp
• Curry leaves (optional)
• Ghee - 1 1/2 tsps (or cooking oil)

Method

1. In a pressure cooker, add 2 cups of water and add the three lentils/dals, green chilies, ginger, hing and turmeric pwd and pressure cook upto 3 whistles. If cooking over stove top, cook till the dals are almost cooked. Mash the dals lightly.
2. Heat ghee in a heavy bottomed vessel, add crushed coriander seeds and stir fry for few secs. Add the chopped tomato and saute for 4 mts.
3. Add the pressure cooked dal along with salt and mix. Add a large cup of water and cook on slow to medium flame for 10 mts without lid or till you get the consistency of your choice.
4. Remove onto a serving bowl and keep aside while you prepare the tempering.
5. Heat ghee in a small pan, add the cumin seeds and as they splutter, add hing, red chilies, green chili, red chili powder and curry leaves and saute for a few secs. Turn off heat and pour this over the dal.
6. Serve with rotis or jeera pulao or white rice.

Tips

• A variation - saute a chopped onion before sauteing the tomatoes.
• Amchur powder and garam masala powder can be added to the tempering. Add a pinch of each.
• Dal Tadka can be prepared using just Tur dal OR Yellow moong dal.
• There are numerous version of Dal Tadka. The one above is a regular in our home.
• Curry leaves are an optional ingredient