A staple North Indian lentil dish consisting of a tasty combination of two lentils. Tadka is the technique in which whole or ground spices are briefly roasted in oil or ghee before mixing it with the dal. A quick and easy dish which makes a great mid-week meal.
Serves: 6 people | Prep : 15 mins | Cooking : 20 mins

Health Hack: Health Hack: The two lentils together are a protein powerhouse and provide a good boost of minerals such as magnesium and zinc.
Fresh Ingredients
  • Yellow Moong Dal - 150gms
  • Masoor Dal - 75gms
  • Onion - 1 medium, finely chopped
  • Green chilli - 1 medium heat, finely chopped
  • Garlic - 2 large cloves, finely chopped
  • Tomatoes - 1 large, finely chopped
  • Water – 1 litre
  • Fresh Coriander – 2 tbsp, finely chopped
  • Turmeric - 1 tsp
  • Cumin seeds - 1 tsp
  • Red chilli powder - ¼ tsp
  • Salt - To taste
  • Vegetable Oil - 3 tbsp

Step 1

Wash the lentils in a few changes of cold water. Cook the lentils in a pressure cooker or a pan with a lid with 1 litre water, turmeric powder and salt for about 10 -15 minutes or until soft.

Step 2

While the lentils are cooking prepare the onion, tomatoes and garlic.

Step 3

Once lentils are cooked remove from hob and check the consistency of dal. If it’s too thick you can add hot water at this stage. Set aside.

Step 4

For the ‘Tadka’ or tempering, take a small pan and heat oil on medium heat. Add cumin seeds to oil and when they start to turn brown, add green chili and onions and cook until light golden.

Step 5

Then add chopped garlic and fry for a few minutes. Add chopped tomato and cook until soft. When oil starts leaving corner add red chilli powder. Mix well.

Step 6

Add this tempering to the dal, mix well to blend the flavours and garnish with fresh coriander.

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