Monday, October 7, 2013

Tadka Dal

"Tadka Dal"
"Tadka Dal" is a mix lentil preparation served at all roadside dhabas (roadside Punjabi food joint) in and around Kolkata. Any one who has ever lived in Kolkata would have at some point of time tasted this so called Punjabi dish which is only made in Kolkata. Hence it is the most common food that a bong would ever order during a trip to North India.....and to their surprise there is nothing even close to this one which is served in Kolkata, all you get is the "yellow dal with tadka". "Tadka" actually means tempering in Hindi.

"Tadka Dal" is a made of whole moong dal and chana dal with assorted Indian spices, and mostly served in earthern pots with Roti or Naan.

Whole Moong Dal Or Green Gram is a good source of Protein and dietary fibre like most legumes. Its rich in Vitamin B, calcium and potassium and low in fat, hence a great option for people on diet. Its easy to digest and suitable for people of all ages.

Most commonly Tadka is available in 2 variations one is the veg and the other is the Egg Tadka. My North Indian friends were a bit amazed when I first served them "Egg Tadka" but trust me it is a delicious dish and there is nothing left over.


Whole Moong Dal (Green gram) - 1 cup
Chana Dal (Bengal gram dal) - 1/4th cup
Tomatoes, coarsely chopped - 2 medium.
Onion, finely chopped - 1 large
Ginger, finely chopped - 1 tablespoon
Garlic, finely chopped - 1 tablespoon
Methi (Fenugreek) Seeds - 1 teaspoon,
Onion Garlic paste - 1 tablespoon
Green chilli - 2-3
Fresh Green coriander - 2 table spoon.
Red chilli powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Green Cardamom - 2 pods
Clove - 4-5 pcs
Cinnamon - 1 inch stick
Bay leaf -1
Oil - 3 tablespoon
Ghee - 1 tablespoon
Salt to taste.


Clean, wash and soak the moong and chana dal for 4-6 hours. Cook both the dals in a pressure cooker along with green cardamom, clove, bay leaf, onion garlic paste, salt and turmeric. Please ensure that you don't over cook the dals.

Heat oil in a kadhai, add the chopped onions and fry till it becomes light brown, add the chopped garlic and fry for 3-4 minutes, add the chopped tomatoes and fry for another 3-4minutes till the tomatoes are tender, add the red chilli powder, coriander powder and cumin powder mix well and fry till the oil starts leaving the sides.

Once the Masala is ready add it to the cooked dal, add the green chillies and chopped ginger and salt. Let it come to a boil reduce the flame and let the dal simmer on medium heat for 10 - 15 minutes.

Dry roast the fenugreek seed and grind them to a coarse powder, add this to the simmering dal and mix well. Turn off the heat and put the lid on as this will help the dal to get the flavours well.

Before serving heat a table spoon of ghee and add to the dal, it will enhance the flavors.
Serve hot with roti or rice

To make the "Egg Tadka", scramble eggs and mix in it. For the above mentioned quantity of dal you would need around 2-3 eggs.

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