Dal tadka is one of the most straightforward dal /lentil recipes, and almost every North Indian home prepares it. Mostly, homemade dal fry/dal tadka tadka recipes are straightforward, with few spices. Homemade dal tadka also does not use much ghee and red chilies. I was always puzzled after eating in restaurants regarding why our dal tadka didn’t taste the same as theirs. My husband and I tried many times but could not achieve that taste. However, our perception of dal tadka changed during one of our vacations in India.
Once, we were so bored of eating the heavy food we ordered simple dal tadka along with several other dishes. When we tasted it that day, we were spellbound. It was just marvelous and beyond our imaginations. We licked our fingers and cleaned the plate. We were so curious to know the secret of this heavenly-tasting dal we asked our chef about the secret. Then, we learned that restaurants use a double tadka method for this dal and that the second tadka makes all the difference. Many places use a dhungar method, but I know it’s not practical at home.
Why Do I Love Dal Tadka?
It’s effortless. It also involves very few ingredients from the pantry and fridge. It’s gluten-free, and not using ghee serves as an alternative to vegan food. It is just absolutely delicious and filling.
What Ingredients are Used in Making Dal Tadka?
We use Toor dal/ split pigeon pea lentils, turmeric powder, and salt. Onions, tomatoes, garlic, ginger, green chilies, cumin seeds, and ghee/oil make the first tadka/tempering. We will use the second tempering of ghee/oil, red chili powder, garlic cloves, and a garnish of lemon juice and fresh cilantro leaves.
What Can You Serve with Dal Tadka?
Indian bread and rice (primarily white rice) go well with this dal. You may also want to check out the following recipes. You can drink it like soup too. Carrot & Peas Pulao Baked Naan Bread Dal Palak/Lentil Soup with spinach Dal Makhani
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