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How to Make DAL TADKA - Recipe for DAL TADKA

How to make Dal Tadka

Here are a few quick steps on how to make Dal Tadka and the ingredients for the recipe.

Recipe for Dal Tadka

1. Masoor or Moong Dal about 1 to 2 cups depending upon number of people you have in the family
2. Turmeric - 1/2 to 1 tablespoon
3. Salt
4. Dhaniya (also known as coriander - for garnishing)
5. Garlic - 2 to 4 pods
6. Dry Red chillies - 2
7. Ghee - 2 Table Spoon
8. Mustand Seeds - 1 Table Spoon
9. Onion - 1/2 to 1 piece
10. Cumin (Jeera) - 1/2 Table Spoon

Steps to make Dal Tadka

1. First Soak the Dal in water for about 15-20 minutes. Soaking in water makes the Dal soften a little and and decreases the time it takes to cook it. Once it has been soaked, rinse it properly to remove all water.

2. Then take a utensil (preferably a pressure cooker) and mix the Dal with 2 to 4 cups of water. Put the Dal and water mix on the gas and let is boil for some time.

3. If you are using a cooker to prepare the dal, you may want to inhale the aroma to know if the dal has been cooked properly. If you are using an open vessesl, the Dal should become soft and masoor or moong dal grains should break easily on pressing with a stirrer. Ensure that the dal is neither too hard nor to soft.

4. One you are sure that you have the dal properly cooked, you can drain excess water. To know how much water to drain, just bear in mind how thick you would like the Dal Tadka to be - if you prefer a really thick mix, drain more water. Turn down the gas to slow.

5. Now let’s move on the preparing the tadka for the dal. Pour the Ghee into a frying pan and let it melt and heat up properly. You can use oil instead but ghee adds that much more aroma to the dal !

6. Once the Ghee is properly heated up, add the mustard to it. Then add the jeera (Cumin).

7. Now add the red chillies. Ensure that you have taken out the seeds from the dry red chillies so that you don’t over spice the tadka. Properly crush the garlic into smaller pieces and add to the tadka. Cut the onion in very fine pieces and add it also to the mix.

8. Ensure that you keep the gas on medium-high and keep stirring the mix. Once the mustard seeds turn black and the onion becomes golden brown, turn the gas to slow.

9. The the vessel in which the dal is boiling and while keeping your distance from the gas, pour the mix into the frying pan. (Remember - Mixing water with hot oil can give off hot vapors - so keep your distance. With practice you’ll master this art !)

10. Stir the mix properly and add salt to taste.

11. Garnish the Dal Tadka with small levaes of Dhaniya (coriander) and serve hot.

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