daal tadka recipe

Yellow pigeon peas is famous all over india, basically its a north Indian cuisine but served in every household, weddings or in any parties, you will find daal tadka with the rest of the menu in Indian cuisine. In weddings people serve their guests with other cuisines such as thai, Italian, Chinese, continental but do not forget to serve daal tadka with jeera rice in Indian cuisine. Here in india almost every house or diverse community every one has different way of cooking daal is  my recipe..just check it out !


1 cup or 1 and half cup  toor or tuvar daal
1 large tomato cut into cubes
5-6 cloves of garlic finely chopped
4-5 curry leaves
1 tsp cumin seeds
2 finely chopped onions
3-4 finely chopped green chilies
½ tsp turmeric powder
3 -4 tbsp ghee ( clarified butter) or oil 
1 tbsp oil
Pinch of asafoetida powder
Salt as per taste
Coriander leaves for garnishing.

Wash the daal & add 3-4 cups of water, turmeric powder & oil. Mix well & pressure cook for 1-2 whistles & then reduce the flame & cook for more 2 -3 whistles so that daal is done.
Allow the steam to escape before you open the lid & keep aside.
Proceed by heating ghee in a pan or kadhai, add cumin seeds let it splutter, then add curry leaves , asafoetida powder, green chilies  & garlic, fry until garlic changes it color.
Add onions and fry until golden brown in colour.
Now add tomato & sauté for 2-3 minutes till it becomes soft, stir occasionally.
Add little salt and pinch of red chilly powder . ( Optional step ) 
Now add this tadka to cooked daal , mix well & let it simmer for 4-5 min ,
Add chopped coriander leaves, serve hot with with jeera rice. ( Recipe by Zulekha Arafat)

Note :

If the water has dried up after you have boiled then add 1 -2 cups warm water ,stir and keep side .

SERVES: 4 persons


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