Dhal Tadka

03 Jul
Dhal Tadka

What happens when you are in no mood to cook anything, but you still have to make something for the children?

Dhal and rice with potato fry…

Comfort food at it’s best. Easy to make and other than being a lazy days food, its healthy too..

Dhal is made with lentils. There are many variations in making the dhal. This dhal tadka that I made is with moong dhal (split yellow lentils) and masoor dhal (red lentils).

The tadka is the actual flavoring in the dhal. There are many variations to the tadka too. The one here is the simplest form of any dhal tadka.



Moong dhal (split yellow lentils)                                   –              ½ cup

Masoor dhal (red lentils)                                              –              ½ cup

Onions                                                                       –              1 no

Tomato                                                                       –              1 no

Ginger (Julienne)                                                        –              1 tbsp

Turmeric powder                                                          –              ½ tsp

Red chilli powder                                                         –              ½ tsp

Asafoetida                                                                  –              ¼ tsp

Cumin seeds                                                               –              ¼ tsp

Mustard seeds                                                             –              ¼ tsp

Salt to taste

Ghee                                                                           –              1 tbsp



Wash and soak both the dhals for 20-30 minutes.

Drain the water, add 2 cups of fresh water and boil the dhals in a deep pan.

When they are half done, add the onions, tomatoes, half the ginger Julienne, turmeric powder, red chilli powder and cook till the lentils are fully cooked and are easy to mash.

Remove the lentils from the heat and mash the lentils till everything is mixed well.

Season with salt and check the consistency of the dhal.

The dhal should be thick and not thin and runny. If the dhal is runny, then keep it back on the heat till the required consistency is reached.

Heat a pan with a table-spoon of ghee.

Add the mustard seeds and cumin seeds and wait for them to sputter.

When they do, add the asafoetida and remaining ginger and pour over the dhal.

Garnish with cilantro leaves.

Serve the dhal with rotis or plain white rice and ghee.



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Posted by on July 3, 2014 in Dhals


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