Saucepan@saucepan · Shared this recipeFollowIndian · mainIndian Dal Tadka (Restaurant-Style)A creamy, garlicky Indian lentil dish finished with a smoky tempering of spices, served with rice or roti.total40 minprep10 mincook10 minservings6Original recipe on holycowvegan.netKeep this recipeAdd a copy of Indian Dal Tadka (Restaurant-Style) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings0.333 cup toor dal ), (arhar dal or toor dal or split pigeon peas0.333 cup masoor dal ), (pink lentils0.333 cup moong dal ), (split mung lentils0.5 tsp turmeric4 cup water ), (divided: 3 cups for pressure cooking, 1 cup for thinning the dal; add more to adjust consistency1 tbsp oil1 tsp cumin seeds6 large cloves garlic ), (crush each clove by smacking it with a knife, then thinly slice it2 green chili peppers0.25 cup cilantro ), (divided. Chop the cilantro, also called coriander leaves, finely1 large tomato ), (finely chopped1 tsp amchur ), (dried mango powder. You can sub with 1 tbsp lemon juice, but if using lemon add it at the end of cooking1 tbsp kasoori methi ), (dried fenugreek leaves. Crush in your palms when addingSalt to taste1 tbsp oil1 tsp mustard seeds1 -inch piece ginger ), (julienned, or cut into thin strips2 dried red chili peppers0.5 tsp red chili powder ), (like paprika, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the dals (rinse first) in a pressure cooker with turmeric and 3 cups water. Cook for three whistles if using an Indian style pressure cooker or for 8 minutes in an Instant Pot set to pressure-cook. Allow pressure to release naturally or force-release 10 minutes after cooking ends.2Step 2: Whisk the dal until creamy. Set aside.3Step 3: In a saute pan or Dutch oven heat a tablespoon of vegetable oil. Add cumin seeds and, when they begin to darken, add the garlic. Saute the garlic for a few seconds until it turns lightly golden, then add in the green chili peppers followed by half the cilantro. Stir-fry for a few seconds.4Step 4: Add the tomatoes and saute a minute or two.5Step 5: Pour in the cooked dal and add a cup of water. Mix. You can add more water if you want a thinner consistency.6Step 6: Add the amchur and the kasoori methi. Add salt to taste. Mix well and bring to a boil, then turn down heat and simmer for five minutes. Stir a couple of times in between to make sure nothing is sticking to the bottom.7Step 7: Heat the remaining tablespoon of oil in a small skillet. Once the oil is hot (not smoking) add the mustard seeds. They should begin to sputter right away. Add the julienned ginger and red chili peppers and stir-fry for a few seconds. You can also add some red chili powder (like paprika) to the oil if you want a bit more color and heat in the recipe, but this is optional.8Step 8: Pour the tadka over dal. Garnish with remaining cilantro.getsaucepan.com/r/cf915ef8-e3b6-42e1-ae2f-68d63f152a33 · Original: https://holycowvegan.net/dal-tadka/
