Try This Easy Gluten-Free Recipe To Beat Mid-Week Blues
Daal Tadka is a quintessential north Indian dish is sure to be a crowd-pleaser! Made from lentils, this comfort food is full of flavours, health and taste. This very popular Indian dish bears a striking resemblance to the lentil soup but comes with an aromatic cooking method called tadka or tempering gives it a pleasant twist.
Healthy and flavourful, this dish is rich in nutrients like fabric, vitamins and minerals and can be enjoyed with steamed rice or just like that! The best part of this dish is that it’s vegan and gluten-free.
Are you ready to note down the recipe of this tantalising dish? Scroll down
- 2 cups – Masoor dal or aka red lentils
- 8 cups – water
- 1 tbsp – cooking oil
- 1 large – finely chopped onion
- 6 cloves – minced garlic
- 1 tbsp – minced ginger
- 2 – minced green chillies
- 1 tbsp – Indian curry powder
- 1 tsp – whole mustard seed
- 1 tsp – coarsely ground coriander
- 1/2 tsp – ground cumin
- Salt to taste
- 1 1/2 cups – chopped fresh tomatoes
- Cilantro for garnish
Take lentils in a pressure cooker. Add salt and let it pressure cook till 5-10 minutes on low flame. Make sure the lentils are cooked properly and have become tender.
Transfer the cooked lentils to a thick-bottomed cooking pan and add 1 cup of water. Simmer the lentils on low flame. Now add curry powder, coriander and cumin powder. Stir it for a while and then add tomatoes.
Now take a skillet and heat oil to prepare tadka. Now add onion, garlic, ginger, chillies and a pinch of salt. Fry until everything turns soft, for about 5 minutes.
Now add the tadka to the cooked lentils and simmer it over low flame for 5 minutes to infuse the flavours of tempering.
Transfer it to the serving bowl and garnish it with chopped cilantro. Serve hot with steamed basmati rice.