Daal Tadka-A very delicious and popular lentil preparation from the land of Punjab
Daal Tadka is the most popular daal made and served in all the restaurants and dhaba's in India. Daal tadka is a mix of lentils cooked with tomato and spices and then a final tadka is added as garnish. Usually it is made with a mix of moong daal and arhar/ tuvar daal but you can make it with masoor only or masoor and chana mix or with mix lentils also.
Daal and rice are the staple food of India and in most of the Indian kitchen daal and rice are cooked on daily basis. Usally we make simple moong , arhar and maosor daal .It is served with steamed rice, roti and a simple vegetable stir fry as side dish. these are few lentil preparation which we often make on special days and occasions or order when we go oput for dinner or lunch in some restaurant or dhaba's.
Daal Makhnai, Daal fry and Daal Tadka is among the most ordered recipe of any Restaurant Menu. Daal Tadka taste best when paired with jeera rice, naan or kulcha. You just need some salad or raita to make a complete meal.
How To make Daal Tadka-
Daal tadka is made with moong daal and tuvar daal ,usually the ratio is- tuvar is added more and moong daal less . When I make this I usually add more of moong and less tuvar as Tuvar is heavy to digest. As I make with moong daal so I prefer to cook it in a pan because pressure cooking some times overcooks it and thus change the texture.
Wash and soak both the lentils and then cook in a pan till both the lentils become soft. Then cook tomato ,green chili, ginger and add the spices and cook till oil start separating from the tomato masala. Then add the cooked daal and simmer till everything mix well.
When you are ready to serve then pour the daal in the serving bowl and make a final tadka of ghee, cumin,hing and kashmiri chili powder and pour over the daal and then serve hot.
Serve daal tadka with jeera rice, naan, paratha or tandoori roti.
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