Dal is a household staple across India. Economical, quick to prepare, good source of protein, nourishing and comforting. Often what we make at home does not taste the same as the one that is served at restaurants or dhabas. Here is the ultimate recipe for restaurant style dal fry or tadka dal. Thick, creamy, incredibly delicious with a combination of two lentils and addition of red kidney beans for an interesting bite. Savour with roti, bread or rice, satisfying and "The Best" dal that I have tasted so far.
Lentils are versatile, easy to cook, delicious and with amazing health benefits. Rich in protein and dietary fibre. Lowers cholesterol and stabilizes blood sugar. Boosts energy and promotes weight loss. Fat free, sodium free, easy to digest and improves heart health. Prevents anemia and controls hypertension. Requiring no presoaking, they make a great addition to vegetables, pulao, soups and stews. Highly nutritious and are a healthy meat substitute.
Lentils are versatile, easy to cook, delicious and with amazing health benefits. Rich in protein and dietary fibre. Lowers cholesterol and stabilizes blood sugar. Boosts energy and promotes weight loss. Fat free, sodium free, easy to digest and improves heart health. Prevents anemia and controls hypertension. Requiring no presoaking, they make a great addition to vegetables, pulao, soups and stews. Highly nutritious and are a healthy meat substitute.
Restaurant Style Dal Tadka or Fry
(Serves 6)
Ingredients:
1/2 cup masoor dal
1/2 cup toor dal (split yellow pigeon peas)
1/2 cup dried red kidney beans (rajma)
1 large onion (chopped)
1 large tomato (chopped)
2 long green chillies (chopped)
4 large cloves of garlic (finely chopped)
1-inch ginger (grated)
1/4 + 1/4 teaspoons turmeric powder
1/2 teaspoon chilli powder
2 teaspoons coriander powder
4 + 2 cups water
few coriander leaves (for garnishing)
2 tablespoons oil
salt
Method:
Wash and soak red kidney beans in hot water for a couple of hours, ensuring to change water every 30 minutes. When ready to cook, discard water, pressure cook with fresh water and salt until soft to the bite. Drain in a colander and set beans aside.
Clean both the dals and wash. Pressure cook with 4 cups of water, 1/4 teaspoon turmeric powder and salt until soft, around 5 whistles.
In a pan, heat oil and brown onion. Then fry the garlic and ginger. Once fragrant, stir in the tomato, green chillies, turmeric powder, chilli powder and coriander powder. Incorporate the cooked dals then, rinse the pressure cooker with 2 cups water. Add to the pan, along with the cooked beans and salt. Simmer for few minutes until well combined. Set aside and prepare the tempering.
Tempering
1/8 teaspoon asafoetida (hing)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves
2 small red dried chillies
2 tablespoons oil
Method:
Heat oil, add asafoetida, mustard seeds, cumin seeds, curry leaves and red chillies. Once seeds start to splutter, curry leaves fragrant and red chillies slightly wilted, add tempering to dal. Stir and garnish with coriander leaves.
Serve dal with rice or chapatis.
Note:
(Serves 6)
Ingredients:
1/2 cup masoor dal
1/2 cup toor dal (split yellow pigeon peas)
1/2 cup dried red kidney beans (rajma)
1 large onion (chopped)
1 large tomato (chopped)
2 long green chillies (chopped)
4 large cloves of garlic (finely chopped)
1-inch ginger (grated)
1/4 + 1/4 teaspoons turmeric powder
1/2 teaspoon chilli powder
2 teaspoons coriander powder
4 + 2 cups water
few coriander leaves (for garnishing)
2 tablespoons oil
salt
Method:
Wash and soak red kidney beans in hot water for a couple of hours, ensuring to change water every 30 minutes. When ready to cook, discard water, pressure cook with fresh water and salt until soft to the bite. Drain in a colander and set beans aside.
Clean both the dals and wash. Pressure cook with 4 cups of water, 1/4 teaspoon turmeric powder and salt until soft, around 5 whistles.
In a pan, heat oil and brown onion. Then fry the garlic and ginger. Once fragrant, stir in the tomato, green chillies, turmeric powder, chilli powder and coriander powder. Incorporate the cooked dals then, rinse the pressure cooker with 2 cups water. Add to the pan, along with the cooked beans and salt. Simmer for few minutes until well combined. Set aside and prepare the tempering.
Tempering
1/8 teaspoon asafoetida (hing)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves
2 small red dried chillies
2 tablespoons oil
Method:
Heat oil, add asafoetida, mustard seeds, cumin seeds, curry leaves and red chillies. Once seeds start to splutter, curry leaves fragrant and red chillies slightly wilted, add tempering to dal. Stir and garnish with coriander leaves.
Serve dal with rice or chapatis.
Note:
- A tablespoon of tamarind pulp, some dried mango or kokum can be added for a slight tart flavour.
- For extra spice, add 1 teaspoon of garam masala powder.
- Very delicious and creamy dal.
- Adjust consistency with addition of water, as desired.
