Dal Tadka, where dal means lentils and tadka means tempering. As you would have guessed by now, dals are cooked in turmeric and mild spices and tempered with ghee just before serving. Traditionally tuvar dal or tuvar dal combined with other dals are used for preparing this gravy, but here i used black urad dal for a change.
- 1/2 cup black urad dal, soaked overnight
- Pinch of hing
- 1 tsp chilli powder(Optional)
- 4 tsp of finely chopped onions
- 1/2 tsp garam masala
- 1/2 tsp haldi
- 1/2 tsp salt
- 1 tsp of chopped ginger/ginger juvellies
- 3 tsp ghee
- 1 tsp rai
- 1/2 tsp ghee
- 3 tsp of chopped garlic
- 4-5 curry leaves
- 3-4 broken red chillies
Pressure cook soaked dal with ginger, haldi/turmeric, chilli and garam masala, hing and onions. Temper all ingredients one by one in a separate pan. Adjust salt in cooked dal, and add temper to cooked dal just before serving.
Enjoy with paranthas!!