Spring Onion Dal Tadka

This is very popular dish from North India. If you go to any North Indian (Punjabi) restaurant, this will be for sure in their menu. I personally don’t order dal tadka as it is not my favourite. I tried preparing at home and added spring onion and I fell in love. I am sure, it will be prepared frequently in my kitchen. This recipe is super easy and very healthy. Most of ingredients we have in our pantry. It’s very rich in protein as I am using 2 different dal (lentils and moong dal). My husband loved tit so much that I ended up preparing it again in a week …haha. This recipe serves 3 people.

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Preparation Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

1 cup toor dal/split lentils
1/4 cup moong dal
Ghee or oil
1 tsp cumin seeds
2 dry red chili
2 cloves
Tiny pinch of asafoetida
Small piece of ginger finely chopped
3-4 stems of spring onion chopped
1 tomato finely chopped
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
Salt to taste
Coriander/cilantro and sliced onion for garnishing

Procedure

1. Wash and soak toor dal and moong dal together in a pot for 1/2 hour. Make sure the water is 1 inch higher than the dal. Also add 1 tbsp ghee. Then pressure cook it for 4-5 whistle.When pressure cooker cools down, remove pot from the cooker.

2. Heat a wide bottom pan. Add 2 tbsp ghee or oil. Then add cumin seeds, dry red chili and cloves and let it brown on medium heat (1 min). When cumin seeds start changing colour, add asafoetida. Then immediately add chopped spring onion and cook for 1-2 minutes. Then add chopped tomato and cook until tomato become soft (1-2 mins). Then add spices like chili powder, turmeric powder and coriander powder. Saute it for few seconds and then add boiled dal mix and 1 cup water. Stir everything and add salt.

3. Let it cook on low heat for 8-10 minutes, covering with lid.

4. Once ready, garnish with chopped fresh coriander/cilantro leaves and some slices spring onion. You can also add little ghee at this time. We serve this with roti or rice.

You can adjust the thickness of the daal/soup as per your taste. Add more lentils if you like  thick consistency of daal. Cumin, cloves and ghee adds wonderful flavour this dal tadka It tastes best when it is hot. Serve it with roti/paratha and jeera rice or pulao.

TIP: Whenever I decide to make daal, I try to boil  double than what I need. Once it’s boiled, add all the ingredients and mix well. Divide in two, finish up cooking half daal for the same day and save the other half for mid week. When you want to prepare 2nd time, just boil dal and add the tempering. It saves a lot of time during the week. 

Let me know if you have any questions regarding the dish. Your suggestion is welcome.

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