How to make Dal Tadka (Dal Fry)
Dal tadka or dal tarka is one of the easiest and most popular dal recipes in India. It’s usually made with masoor or toor dal and mashed up with rice to make an easy and tasty meal that’s rich in protein and carbs. While every household makes dal tadka differently, the basic ingredients remain the same – dal cooked and mashed, spices added, and tempered. The tempering is the most important part and even lends name to the dish – tadka means tempering in Hindi.
While this is not a very popular style of making dal in Kerala, I figured this is useful for those who are away from home and looking for a simple dal recipe to satisfy their cravings and comfort their homesickness.
I had used the pictures of this recipe for one of my photography series posts – angles in food photography. Like I mentioned in that post, sometimes the simplest of dishes can make a great meal, like we enjoyed that weekend. I just wanted to jot down the recipe here for those of you looking for a comforting bowl of yellow dal for your dal chawal.
You may also want to check out other popular dal recipes like jeera dal, dal panchratan, and dal makhani. Browse all dal recipes here.
Yellow Dal / Dal Tadka / Dal Fry / How to Make Dal
Ingredients for Dal Tadka:Toor dal – 1 cup(you can also use masoor dal / red lentils)Tomato – 1, cubedTurmeric powder – a pinchAsafoetida / hing – a pinchAmchoor / dry mango powder – 1/2 tsp(if you want it tangy)Sugar – a pinch (optional)Salt – to tasteFor Tempering:Onion – 1/4 cup, chopped fineGarlic – 3 pods crushed (optional)Jeera / cumin seeds – 1 tspDry red chillies – 3 to 4, halvedMustard seeds – 1/4 tspOil – 2 tspFor Garnishing:Chopped fresh coriander leaves (optional)How to make Dal Tadka:1. Pressure cook the dal, tomatoes and turmeric powder with 3 cups water. I cook it usually for 4 whistles since it takes longer to cook dal in Singapore. 3 whistles should usually be enough. If you don’t have a pressure cooker, cook in a closed, thick-bottomed pan for about 20-30 mins until the dal is cooked soft.2. Heat oil in a pan and add the ingredients for tempering. Once the mustard seeds start to pop and the onions turn transparent, add the cooked dal.3. Next, add salt, hing, sugar and amchoor and mix well. If the dal is too thick, add some water. If too watery, let it remain on fire for longer until the desired consistency is reached.4. Garnish wtih coriander leaves and serve with steamed white rice, papad and pickles. YUM!
NOTE:
You will see that a lot of ingredients I add are optional. This is because the basic yellow dal recipe is plain and simple with minimum flavours. Customize according to your taste and use just the bare minimum ingredients. It tastes great any which way. Serve hot with rice and and a dollop of ghee.
The dal looks simple and very hearty
simple and yummy 🙂
I made a similar kind yesterday – with moong dhal … and was thinking that this is sooo easy and delicious… should make it more often 🙂
Simple and elegant dal, love to dip in with Jowar roti. Great photo, I do love that halfway angle, dishes always look good that way. Enjoy and have a great weekend! 🙂
Comfort food. this is exactly how i make it, without the mustard seeds & the amchoor:D
Great pics. dal is Simple and comforting food.
Paired with roti, this is comfort food at its best.
All time fav dish..Love your presentation and recipes 🙂
I tried the white bread today.Came out so well.I’m very happy about the result.Thanks ya!
Dal and Rice – my total comfort food !! Nothing beats it ! Nice recipe, slightly different from the way I make it…
Nags,first I thought oh my,where have I seen this picture..haha..then anyway reading you mad ethe relevation..looks awesome as always..I love dal too..I make it minus amchoor usually..lemme try this version too..thank you dear
Dhal is one of my fav either with rice/rotis….I remember this pic in ur angles experiment post.