Masala Dal Tadka… obviously a north indian dal fry recipe made with garam masala, onion, ginger garlic and with a touch of my style…. 😆 a little coconut garnish! There are variety of ways you can make this dish… today we are going to see a simple home style dal made with Toor( pigeon pea)+ Chana dal (bengal gram)some coconut which we usually have it with rice or roti for our week night dinners.
Here is another version of Dal Tadka using fresh fenugreek leaves.
Ingredients for Dal
- Toor dal / Thuvaram paruppu – 1/2 cup
- Chana dal / Bengal gram – 1/4 cup
- Onion – 1/2 cup (chopped)
- Tomato – 1/4 cup (chopped)
- Green chilli – 3 (slit open)
- Garlic – 5 cloves (crushed)
- Ginger – 1 inch (minced)
- Turmeric powder – 1/4 teaspoon
- Kashmir Chilli powder – 1 teaspoon
- Garam Masala powder – 1/4 teaspoon
- Fresh grated coconut – 2 tablespoons
- Coriander leaves – 1 tablespoons (chopped)
- Salt – 1 & 1/2 teaspoon
- Ghee – 1 teaspoon
- Water – 2 cups (to cook dal with a pinch of turmeric)
Ingredients for Tadka
- Oil – 2 teaspoons
- Mustard seeds – 1/2 teaspoon
- Cumin seeds – 1 teaspoon
- Split black gram – 1/2 teaspoon
- Curry leaves – 10 leaves
- Asafoetida – 1/4 teaspoon
Lets see how to make this Masala Dal Tadka….
Before we start… soak toor dal & chana dal together for 20 minutes (soaking dal always helps to yield better cooked mushy dal and also is good for digestion) Pressure cook with enough water and little turmeric upto 4- 5 whistles. Once done mash it and keep it ready.
Heat oil in a pan and splutter mustard seeds first…let them crackle a bit.
Then followed by split black gram, cumin and curry leaves. Sprinkle asafoetida powder.
Add in chopped onion, crushed ginger, garlic and green chilli and fry till the onion turns translucent.
Add in the tomatoes and cook till it gets mushy.
Now add in tumeric powder, kashmir chilli powder, garam masala powder and salt. Fry for few minutes over low flame.
Now add in the cooked toor dal with 1/4 cup water and bring it to boil.
Add in that teaspoon of ghee at this stage.
Reduce to simmer, garnish with chopped coriander leaves and switch off!
Finally add in the fresh grated coconut and mix. Its all your to eat! we had with it piping hot rice with beans poriyal on the side and some varthal.
- Serves 4
- You may use any kind of dal.. Toor, Masoor, Yellow dal, Chana dal or combination of them works too.
- For a restaurant style touch add in 1/2 teaspoon of crushed kasuri methi leaves.
- Always use freshly crushed ginger and garlic which gives the right texture and taste compared to the ginger garlic paste.
- Adding ghee is optional but i strongly recommend.
Some sides that go well with this dal….