Dal Tadka — One of the most popular lentil dish made using spilt pigeon peas or toor dal. The tempering (tadka) of a generous amount of ghee combined with spices and red chillies gives the dal a distinct flavour and aroma. Dal Tadka and jeera rice make a stunning combination. You must try it once!
Dal is a staple of the Indian cuisine. An authentic Indian meal would be incomplete without our humble dal. Among the various types of dal prepared in India, Dal Tadka is one of the absolute favourites. It is always in demand in North Indian restaurants and dhabas.
I make dal tadka at home during some special occasion or when I have guests over at lunch or dinner. The dal can be made using only split pigeon peas (toor dal) or a mixture of different lentils, such as split chickpeas (chana dal), yellow lentils (moong dal) or red split lentils (masoor dal). I made dal tadka by cooking split pigeon peas with onion, tomato, green chillies, coriander leaves, ginger and garlic, along with some spices. Then, I prepared a tempering (tadka) with a good amount of ghee, dried red chillies, and spices and poured it over the cooked dal.