Daal Tadka
Roti Daal, Jl. Pantai Berawa, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361
The literal translation of Tadka Daal is Tempering Lentil. Tadka or chaunk (in hindi) is a term we often use in Indian cooking for the process of adding seasoning to a dish.
Ingredients
1 tbs Oil
1/2 tsp Turmeric powder/haldi
1,5 cm Ginger, finely chopped
1 cup Moong dal
3 cup Water
1 tsp Salt - according to taste
INGREDIENTS FOR TEMPERING / TADKA:
1 tbs Oil
½ Onion - finely chopped
1 Green chilli - slit
2 Tomatoes - finely chopped
1 tsp Cumin / jeera
3 Cloves garlic - crushed
1,5 cm Ginger - julienne
¼ tsp Garam masala
½ tsp Turmeric/haldi
Pinch of Hing / asafoetida
Few Curry leaves
2 tbs Coriander leaves - finely chopped
1 tbs Lemon juice
¼ tsp Kashmiri red chilli powder / laal mirch powder
INGREDIENTS FOR TADKA:
2 tsp Oil
1tsp Cumin/ Jeera
¼ tsp Red chilli powder
1/4 tsp (hing) Asafoetida
2 Whole red chilli
2 tbs Fried onions
Direction
DIRECTIONS FOR TEMPERING:
DIRECTIONS FOR TADKA:
Heat oil in a pan, add cumin, red chilli powder, asafetida, whole red chilli and fried onions, when cumin splutters remove from heat and pour it over hot daal before serving.
Serves
Serve in a smaller bowl and enjoy it together with flat bread or rice.
Chef's Tip
You can add one more tempering before you serve the daal.
To make it Palak (Spinach) Tadka daal - 2 cups of fresh chopped fresh spinach can be sautéed & added to daal after it’s boiled.
The Chef
