Dal, the storehouse of goodness and proteins and natures gift to vegetarians, is our staple in India and the seasonings added to these magical lentils, differs from region to region.
Tadka dal is a specialty of Northern India, a simple everyday dal dish, served with steamed white rice or rotis (indian flat breads). Dal Tadka is a full-flavoured lentil dish tempered with a sprinkling of green chillies, curry leaves or coriander leaves, garlic and cumin seeds.
1 cup of split yellow moong dal
pinch of turmeric pwd
3-4 green chillies slit length wise
1 tsp minced garlic
1 tsp minced ginger
chopped coriander/cilantro leaves for garnish or curry leaves
salt to taste
1 tsp cumin seeds
1/2 tsp mustard seeds
7-8 curry leaves
1 tbsp ghee or oil
Wash and cook the dal in enough water, turmeric powder and ginger (the dal should be immersed in water). This dal cooks faster than other dals and is light and good for digestion.
Take a saucepan and add ghee, add mustard seeds and let them splutter. Now add the cumin seeds and let it brown. Add the garlic and saute for a few seconds. Add the curry leaves and green chillis and saute till the flavors come out. Finally add the cooked dal along with the cooked dal water and salt and cook for 4-5 minutes.
Garnish with coriander leaves.