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Dal Tadka is the commonest form of making dal and is the most delicious form of dal. Every household has a different way of cooking dal.
Dal or daal is a staple food for the most vegetarians in of Indian, Nepalese, Pakistani, Sri Lankan and Bangladeshi cuisines and we consume a variety of dals.
Dals is an encompassing term for dried split beans, peas.
The term dal is used when a pulse is split. The pulse that has it outer hull not stripped is called chilka wali dal eg. chilka urad dal, mung dal chilka or dhuli dal, whole pulses can be referred to as sabut dal.
Dal Bhat is a common food where rice is eaten with dal. But Dals can be eaten with rotis or chapattis as well.
There are different kinds of dals and I am trying to list the different dals that I use. My preferred dal being toor dal.
- toor dal also known as pigeon pea, i.e., yellow pigeon peas or arhar dal
- split moong dal
- split masoor dal
- split chana dal
- split urid dal
Dal is a good source of protein, especially for vegetarians. But all dals do not have amino acids. Dals are traditionally mixed with seeds, nuts, rice or wheat they provide amino acids in the right proportions, making it a complete protein.
Most dals are prepared by boiling dal or a mixture of dal with haldi. Salt and a tadka of spices are added to the dal. Generally, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavour.
This recipe I have copied from here.
- 1/2 cup toor dal soaked
- 2 tbsp chana dal soaked
- 2 tbsp Ghee
- 1 tsp Jeera/cumin seeds
- pinch ahing/asafoetida
- 6 cloves garlic chopped
- 1 inch piece ginger chopped chopped
- 2 medium Onions chopped
- Salt to Taste
- 2 medium Tomatoes chopped
- 1 tsp Red Chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder I used goda masala
- 1 Lemon juice
- 1 tbsp fresh coriander leaves chopped chopped
- Soak the dal in toor dal and chana dal in water for 15-20 minutes.
- Pressure cook the toor dal and the chana dal with sufficient water for 2 whistles on high flame then lower the flame and cook for 1 whistle. Let the pressure fall naturally.
- Open the cooker and mash the dal with the back of the ladle. (If you do this job when the dal is hot you will not need to blend the dal with blender).
- In a deep pan heat the ghee add and let the sizzle the cumin seeds.
- Add the asafoetida; add garlic and ginger and sauté till the raw smell goes.
- In the same pan sauté the onions until golden brown.
- Adding a pinch of salt hastens the process.
- Next add the tomatoes and cook till they turn pulpy.
- Add red chilli powder, turmeric powder, cumin powder, coriander powder and garam masala powder and mix well.
- Add the boiled dal, salt and mix well.
- Add water as needed to adjust the consistency of the dal.
- Bring to a boil.
- Remove from heat and add lemon juice.
- Garnish with coriander leaves and serve hot with rotis and steamed rice.