Dal tadka (translates to: tempered lentils) is one of my absolute favorite and healthy weeknight recipe. When I am in mood for something filling and tasty, dal tadka is the recipe I rely on. This recipe can be made easily with a pressure cooker or an instant pot. Serve it with some hot basmati rice or roti and thank me later.
Serving Size: 4 | Cuisine: India
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Red onion - 1 medium - minced
Tomato - 1 medium - chopped
Pigeon peas (toor dal) - 1 cup
Water - 3 cups
Curry leaves - 5 to 10 leaves
Green chili - 1 small - chopped
Mustard seeds - 1/2 teaspoon
Cumin - 1/2 teaspoon
Dry red chillies - 2
Red chili powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Asafoetida (hing) - 1pinch
Ginger-garlic paste - 1/2 teaspoon
Oil - 1 tablespoon
Ghee - 1 tablespoon (for tempering)
Cilantro or coriander - 2 tablespoon
Salt as desired
Wash the pigeon peas (toor dal) and remove any debris.
Add 1 cup of lentils to a pressure cooker with 2 cups of water and cook it in medium high heat for 6 to 8 whistles. Set it aside. Let the pressure release naturally.
In a medium-high pan or skillet, add oil, mustard seeds, cumin, curry leaves, green chili, asafoetida. Let it splutter.
Add onion and ginger-garlic paste to the pan and sauté it for few minutes until golden brown.
Add red chili powder, turmeric powder, coriander powder, garam masala and salt.
Add the tomatoes to the pan and cook until soft.
Mash the cooked lentils lightly and transfer it to the pan. Add 1/2 cup of water. Mix it well.
Cover and cook it for 10 minutes in medium-high heat.
For the tadka or tempering, add ghee, dry red chilies, mustard seeds, cumin seeds and curry leaves to a medium-high small skillet. Let it splutter.
Transfer it to the cooked lentil and garnish it with coriander or cilantro.