Servings:

Dal Tadka

A spicy, creamy dal. Comfort food.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 8
Dal Tadka

Ingredients

  • For the Dal
  • 2 tbsp ghee
  • 1 tsp cumin
  • 1 small onion about ½ cup chopped (finely chopped (take ¼ cup out))
  • 1 green chili
  • 1/2 tsp turmeric
  • 1 tsp kashmiri chili
  • 1/2 tbsp garlic
  • ½ tbsp ginger paste
  • 1 tbsp tomato paste
  • 1 tsp salt (or to taste)
  • ½ cup toor dal
  • ½ cup masoor dal
  • 2 tbsp moong dal
  • 2 cups water
  • Vaghar
  • 2 tbsp ghee
  • 1 tbsp cumin
  • 2 whole red chilies
  • ? tsp hing
  • ¼ cup onion (finely chopped)
  • ½ tsp kashmiri chili

Instructions

  2. Heat the ghee. Add cumin, small onion and green chili. Cook until brown.

  3. Add turmeric, kashmiri chili, garlic, ginger paste, tomato paste and salt. Let cook for 30 seconds.

  4. Add rinsed dal and 2 cups of water. Pressure cook for 3 whistles (or 7 minutes).

  5. Transfer to a serving bowl.

  7. Heat ghee and add cumin, then red chilies, then hing (asafoetida), and the onion. Cook until onions are golden.

  8. Add kashmiri chili.

  9. Mix about half of your vaghar into your dal. Pour the rest on top and serve.

Nutrition

  • Calories: 125
  • Carbohydrates: 11
  • Protein: 3
  • Fat: 8
  • Saturated Fat: 5
  • Polyunsaturated Fat: 0.3
  • Monounsaturated Fat: 2
  • Cholesterol: 19
  • Sodium: 49
  • Potassium: 71
  • Fiber: 3
  • Sugar: 2
  • Vitamin A: 51
  • Vitamin C: 3
  • Calcium: 24
  • Iron: 1