DAL TADKA (Restaurant Style Recipe)
Before That Difference Between Dal Tadka And Dal Fry
Dal Tadka – The dal is cooked with onion and tomato along with green chilly and garlic, and finally temper it with the jeera and ghee which infuse the taste in the dal. Its is served immediately the moment it tempers.
Dal Fry : The Dal is cooked separately and finally temper it with onion tomato and other spices herbs. The fried mixture is mixed with Dal and cook till it gets thicken.
toor dal – 1/2 cup
moong dal – 1/2 cup
salt – as required
turmeric powder – 1 tsp
onion – 2 medium size finely chopped
Tomato – 2 medium size finely chopped
Garlic – 4 nos finely chopped
green chilly – 3 finely chopped
Oil – 2 tsp
To temper :
ghee – 2 tsp
Mustard seeds – 1 tsp
cumin seeds – 2 tsp
red chilly – 3 nos
coriander leaves – if needed
Heat the pressure cooker by adding the oil, once heat add the finely chopped vegetables onion,tomato and green chilly saute till it oozes the water, then add the dal and required amt of salt and turmeric powder, give a mix, and add the enough water and mix well, leave for 3 whistles (till it gets cooked)
Once cooked open the cooker and give a nice mix, and make sure no lumps in the dal and every thing blend well nicely, if needed you can pour some hot water for the required amt of consistency . Then temper the dal by heating the separate kadai and add the given item under “to temper” , transfer it to the dal and mix well.
serve it for plain Rice,Jeera rice or some Phulka or Roti.
- I have used the combination dal ,which gives the separate flavor and taste, you can even try with single dal too.
- You can prepare the dal in bulk and keep it in the fridge whenever required just temper it and boil the mixture for 5 minutes, this way you can save lots of time , when you can lengthy meal preparation.
- Do temper the dal with Ghee which gives special taste as well as aroma.
- We are not adding any other spices, so plan the spice taste in the dal by adjusting the red and green chilly.