Wednesday, January 28, 2009

Dal Tadka - Popular Demand

Here you go folks..........I was requested to blog down this recipe even if it was the most basic one. No problem that's what this blog is all about. If you have any specific dish for which you need the recipe pls do let us know.

Ingredients: (serves 2)

1/2 cup Toor Dal ( In the north we also use Masoor Dal which is dark orange in colour)
1/4 teaspoon turmeric powder
salt acc to taste
jeera seeds
1 green chilly
1 Tej Patta ( Bay leaf)
1/4 teaspoon sugar
Fresh Cream (optional) - You can use this if you want the dal tadka to be rich and creamy. I usually don't use cream in my dal tadka.
ghee for tadka
Kitchen King Masala
Amchur Powder (Dry Mango powder)
curry leaves
corriander leaves


Pressure cook your dal for 5 whistles. Meanwhile in a pan heat oil and add the green chilly. If you don't want the dal to be too spicy but want the green chilly's flavour, then instead of cutting it into small pieces just break the tail of the chilly. This way only the flavour will add on to your dish. Remove the excess dal water and keep it aside. Mash the dal nicely and add it to the pan. Add the dal water too. Now add the turmeric powder, sugar, salt, kicthen king masala and amchur powder. Brind it to a boil. If you want the cream then add it at the end and stir for 2 minutes. Heat ghee and splutter some jeera seeds and curry leaves and pour it onto your dal tadka. Garnish with fresh corriander leaves.

There you go and your Dal tadka is ready to be eaten with steamed rice or rotis.

(Picture available in the Baigun Bhaja Recipe blog )


  1. You can use Moong dal also, or a half and half of moong and toor dal.

  2. Wow. That is a lot of ingredients... no wonder it comes out so well. Thank you.

  3. Oh you thought it was just plain dal with tadka? lol :P