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Dal Tadka By Chef Ajay Chopra

Dal Tadka

Also known as - Tadkewali Dal

Dal Tadka is a dal preparation that is simple and delicious. Chef Ajay Chopra shares the recipe of this popular North Indian dal.
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Serves

4

Cooking Time

20-30 Min

Meal Type

dal

Preparation Time

5-10 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For dal

    • 1/2 cup chana dal

    • 1/2 cup split black gram (urad dal with skin)`

    • 1 tsp red chilli powder

    • 1 tsp turmeric

    • salt to taste

  • For tadka

    • 3 - 4 tbsp ghee

    • 1 tsp jeera

    • 1 cup chopped garlic

    • 1 cup chopped onions

    • 1 cup chopped tomatoes

    • 1 tsp asafetida (hing)

    • 2 - 3 Kashmiri red chillies

    • 1 tsp turmeric

    • 1 tsp red chilli powder

    • 1 tsp coriander powder

    • salt to taste

    • fresh coriander

    • 1 tbsp butter

    • 1/2 cup lemon juice

PREPARATION

  1. 1

    Soak half cup chana dal and half cup urad dal with skin (split black gram) overnight.
  2. 2

    Cook them with salt, red chilli powder, turmeric and water.
  3. 3

    For the tadka: In a pan, heat some ghee, add jeera, chopped garlic, chopped green chillies, chopped ginger, hing and dried red chillies.
  4. 4

    Add some onions and tomatoes and then add the dry masalas- red chilli powder, turmeric, coriander powder and cook it well, until the tomatoes get soft.
  5. 5

    Pour the cooked dal in the tadka.
  6. 6

    Add fresh coriander, a generous spoon of butter and a dash of lemon juice to the dal.

Dal Tadka can be made with a combination of different dals. The dals are boiled and then mixed with a tempering of cumin, asafetida, onion, tomato, ginger, garlic and green chillies and a variety of spice powders. The addition of lemon juice, freshly chopped coriander, along with butter or ghee enhances the flavour of the dal.

Although you get Dal Tadka at all roadside eating joints and fine dining restaurants, there is something special about the dal tadka made at home. This zesty curry is a perfect accompaniment for steaming hot rice, hot chapatis, parathas or naan.

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