Punjabi Tal Tadka (Restaurant Style)

The Dal Tadka of the North Indian Region is said to have originated from the Punjab. Dal is cooked with Onion, Green Chilli and Tomatoes and then flavored with generous amount of Ghee and spices. This Dal Dish is very flavorful and can be served with Jeera Rice, Roti, Naan etc.  You can avoid adding Onion and Garlic in this dish, if required. I had already posted Dal Fry earlier. Dal Fry is different from Tal Tadka.

Ingredients

For Boiling Dal

Tur Dal – (Arhar Dal / Pigeon Pea Lentil) – ½ cup (Rinsed and soaked in                                                                                    Water for an hour)

Onion (small sized) – 1 (finely chopped)

Tomato – 1 (Finely chopped)

Grated Ginger – 1 tsp

Green Chilli – 2 to 3 (Finley chopped)

Turmeric Powder – ¼ tsp

Asafoetida – 1 pinch

For Tempering:

Clarified Butter (Ghee) – 2 tbsp

Mustard Seed – ½ tsp

Cumin Seed – 1 tsp

Red Chilli (Broken) – 2

Garlic – 5 pods (crushed)

Asafoetida – ¼ tsp

Red Chilli Powder – ¼ tsp

Finely Chopped Coriander Leaves – 2 tbsp + 2 tbsp

Salt to taste

Method:

Add all the ingredients under “For Boling Dal” column to the soaked Dal.

Pressure Cook it for 3 to 4 whistles in medium heat till the Dal is cooked well. Switch off the flame and allow the pressure of the steam to drop on its own.

Open the lid and mash the Dal lightly with a spatula or a whisk. Add ½ to 1 cup of water. Increase or decrease the water quantity depending on the consistency required.

Boil this Dal with Salt and 2 tbsp of Coriander Leaves in the same cooker without the lid. Simmer for 4 to 5 minutes in medium flame.

In the meanwhile, heat the Ghee in a small pan. Add Mustard Seed, Cumin Seed and Red chillies and allow them to crackle.

Add the chopped Garlic and sauté for a minute in low flame till it turns golden brown.

Add ¼ tsp of Asafoetida and the Red Chilli Powder. Stir for 20 seconds.

Add 2 tbsp of chopped Coriander Leaves. Sauté them for a few seconds.

Pour this entire content to the Dal.

Transfer to a serving bowl and serve hot with Rice, Roti or Nan etc.

Note:

1. The Dal can be prepared in advance and stored in the refrigerator. When required to make the Dal Tadka, boil the Dal again and prepare the Dal Tadka as explained above.
2. Dal Tadka can be prepared even with Channa Dal or Pink Dal or with a combination of all these Dals with Tur Dal.
3. Ghee gives the good aroma and flavor to the Dal.