PUNJABI TADKA DAL
A staple North Indian lentil dish consisting of a tasty combination of two lentils. Tadka is the technique in which whole or ground spices are briefly roasted in oil or ghee before mixing it with the dal. A quick and easy dish which makes a great mid-week meal.
Serves: 6 people
Prep : 15 mins
Cooking : 20 mins
Health Hack: The two lentils together are a protein powerhouse and provide a good boost of minerals such as magnesium and zinc.
- Yellow Moong Dal - 150gms
- Masoor Dal - 75gms
- Onion - 1 medium, finely chopped
- Green chilli - 1 medium heat, finely chopped
- Garlic - 2 large cloves, finely chopped
- Tomatoes - 1 large, finely chopped
- Water – 1 litre
- Fresh Coriander – 2 tbsp, finely chopped
- Turmeric - 1 tsp.
- Cumin seeds - 1 tsp.
- Red chilli powder - ¼ tsp.
- Salt - To taste
- Vegetable Oil - 3 tbsp.
- Wash the lentils in a few changes of cold water. Cook the lentils in a pressure cooker or a pan with a lid with 1 litre water, turmeric powder and salt for about 10 -15 minutes or until soft.
- While the lentils are cooking prepare the onion, tomatoes and garlic.
- Once lentils are cooked remove from hob and check the consistency of dal. If it’s too thick you can add hot water at this stage. Set aside.
- For the ‘Tadka’ or tempering, take a small pan and heat oil on medium heat. Add cumin seeds to oil and when they start to turn brown, add green chili and onions and cook until light golden.
- Then add chopped garlic and fry for a few minutes. Add chopped tomato and cook until soft. When oil starts leaving corner add red chilli powder. Mix well.
- Add this tempering to the dal, mix well to blend the flavours and garnish with fresh coriander.
Per 100 g
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Handy Kitchen Tips
Washing the lentils in a couple of changes of water is important but don’t wash too many times as important nutrients maybe lost.