Dal Tadka[/caption]
Dal tadka is another one of the common dishes found in most of the north Indian restaurants in India and abroad. Various different lentils can be used to create dal tadka. However, I like to do it with toor/ arhar dal. It gets its name from the tadka or chaunk that gives the finishing touch to the dal changing its appearance and aroma in a matter of seconds. The tempering noise which comes during a tadka is just an experience in itself and I would assume the chaunk probably got its name with the noise the tadka makes in contact with the dal. The tadka can be made using any of the oils. However, nothing can really replace desi ghee here. Garlic cloves (lasan), onions, tomatoes, curry leaves, dry chilis, etc can all be used as desired in the tadka which definitely contains cumin seeds (jeera) or mustard seeds with heeng added to the oil/ ghee and allowed to simmer on slow flame for a few seconds before giving a final addition of red chili powder and then mixing with the prepared dal. I just love ordering this dish in restaurants, so it is amazing to create it on your own. It goes well with roti or rice. Here is the recipe.
Dal Tadka[/caption]
Dal tadka is another one of the common dishes found in most of the north Indian restaurants in India and abroad. Various different lentils can be used to create dal tadka. However, I like to do it with toor/ arhar dal. It gets its name from the tadka or chaunk that gives the finishing touch to the dal changing its appearance and aroma in a matter of seconds. The tempering noise which comes during a tadka is just an experience in itself and I would assume the chaunk probably got its name with the noise the tadka makes in contact with the dal. The tadka can be made using any of the oils. However, nothing can really replace desi ghee here. Garlic cloves (lasan), onions, tomatoes, curry leaves, dry chilis, etc can all be used as desired in the tadka which definitely contains cumin seeds (jeera) or mustard seeds with heeng added to the oil/ ghee and allowed to simmer on slow flame for a few seconds before giving a final addition of red chili powder and then mixing with the prepared dal. I just love ordering this dish in restaurants, so it is amazing to create it on your own. It goes well with roti or rice. Here is the recipe.
