In the olden days, when there was no pressure cooker, dal used to be cooked on the slow heating flame for a long time. This gives a dal a very flavor and taste. Dal Tadka is one of the favorite dals of Indian households since it is easy to prepare and can be had with either roti or rice. I have prepared this dal in the good olden ways to make yummy dish. In this method you need to soak the dal for atleast one hour. The more you soak the dal , the faster it will be cooked.
- 1 cup Arhar Dal (Soaked in water for 1 hr.)
- 1 medium size chopped Onion
- 1 medium size chopped Tomato
- 1/2 tsp Turmeric powder
- 1 tsp Red Chilli powder
- Salt to taste
- 1 tsp Oil
- 1 tsp Cumin seeds
- A pinch of Asafetida (Hing)
- 2 tbsp Ghee
- 1” Cinnamon stick
- 1” chopped Ginger
- 2-3 cloves Garlic
- 2 Green Chillies (as per your taste)
- 2 dried Red Chillies
- 1 tsp Garam Masala (optional)
- Wash the dal nicely and soak it for 1 hour.
- Drain out the water and boil the dal in a pan with 6 cups of water with little salt and turmeric and 3-4 drop of oil.
- You need to stir the dal in between to make sure it does not stick to the bottom of the pan. You need to add more water if the dal is not properly cooked. It would take around 1 hour for the dal to be properly boiled.
- Now for tempering, take a pan and add ghee in it.
- When ghee is hot, add cumin seeds. When it begins to splutter, add hing(Asafetida), green and red chilli, cinnamon, chopped ginger and garlic and onion. Saute it till the raw smell goes and the onion becomes golden brown.
- Now add the chopped Tomatoes and cook it on a high flame for 2 mins.
- Now add salt and red chilli powder. Cook it for half a min and then add the boiled dal to this pan
- Let the dal boil for 3 to 4 mins . Add garam masala if required. (I have not added it).
- Put in a serving dish, sprinkle over chopped Coriander and serve hot.
- To give it an extra taste and make it look like the dal of restaurants, heat oil once again in a pan, add a few cumin seeds and a pinch of red chilli powder. Pour this over the dal and serve.