PUNJABI TADKA DAL

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

Spices

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.