Tadka Yellow Daal Recipes

MOONG DAL RECIPE | MOONG DAL FRY AND TADKA

Steps:

• First rinse the moong lentils a couple of times in water. Drain the water and set the lentils aside.
• In a 3 litre stove-top pressure cooker take the rinsed lentils, chopped onions, chopped tomatoes and finely chopped ginger. Also add the turmeric powder, red chili powder and water to the cooker. Mix well.
• Pressure cook for 5 to 6 whistles on medium flame till the moong lentils are softened well. Once the pressure settles down, remove the lid and stir the dal.
• If the dal looks thick, then add some water and simmer for 1-2 minutes.
• Add salt. Mix very well and keep aside. Check the taste and if required you can add more salt.
• In a small pan, heat oil or ghee or butter. First fry the cumin seeds.
• Next add the garlic and green chili and fry for some seconds. Don't brown the garlic. Switch off the flame.
• Now add the garam masala powder, red chili powder and asafoetida. Switching off the flame earlier ensures that the spice powders don't get burned.
• Quickly stir and immediately pour the tempering mixture in the dal.
• Stir the dal and serve hot moong dal with steamed rice or chapatis.
• The moong dal tadka tastes better as it is and there is no need to garnish or add coriander leaves to it. But if you want you can always garnish with some coriander leaves. For a slight tang you can also squeeze some lemon juice.
• Pick and rinse the mung lentils first for a few times in water.
• Then add the lentils in a 3 litre stove-top pressure cooker along with water and turmeric powder. Stir and pressure cook the lentils for 5 to 6 whistles till the dal is soft and mushy.
• Mash the moong dal with a spoon.Stir in some salt and add water as required to get the desired consistency. Keep the dal to simmer on a low flame.
• Heat oil along with the butter on a low heat. Crackle the cumin seeds first.
• Add onions and fry till light brown.Now add the ginger, garlic, green chilies & dry red chili. Sauté for half a minute.
• Add the tomatoes and sauté till the tomatoes soften.Add all the red chili powder, garam masala powder, turmeric powder, asafoetida, kasuri methi and coriander leaves.
• Stir and continue to sauté till oil starts to leave the sides of the masala. Continue to sauté for 1 to 2 minutes more after oil has started to leave the sides.
• Add this mixture to the simmering dal. Stir and simmer the dal for 2 to 3 minutes or more till the flavors have well blended in the dal and till you get the desired consistency.
• If you prefer you can add a few drops of lemon juice to the dal. Serve Moong Dal Fry garnished with coriander leaves with steamed rice, cumin rice or even chapati.

RESTAURANT STYLE YELLOW DAL TADKA RECIPE

Steps:

• Wash arhar dal and moong dal with water 2 to 3 times until the water runs clear.
• Soak the lentils in 2-3 cups of water and keep aside.
• Press SAUTE button of the instant pot.
• Once it says hot, add oil to the inner pot.
• Once the oil is hot and shimmery, add onions and fry until they turn light brown in color (8-10 minutes), stirring frequently.
• Add ginger and garlic and fry for 2 minutes.
• Add green chilies and tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
• Now add coriander powder, turmeric powder, and Kashmiri red chili powder, and cook for a minute.
• Drain the water from the lentils and add them to the pot along with 3 cups of water, and salt, and stir well.
• Close the lid of the pot and set the valve to the sealing position.
• Press PRESSURE COOK and set the timer to 10 minutes on high pressure. The instant pot will take some time to build the pressure and to start the timer.
• Once the timer goes off, let the pressure release naturally for 10 minutes. Then release the remaining pressure manually by moving the valve to the venting position. Use a cloth or a spoon to move the valve to avoid steam burn. Open the lid of the pot.
• Add lime juice to the pot and mix the cooked dal well using a wire whisk or a madani until it is smooth and creamy.
• Add some more water if the dal is thick for your liking and bring it to a boil by pressing the SAUTE button.
• Check for salt and add more if needed. Set the cooked dal aside.
• Wash arhar dal and moong dal with water 2 to 3 times until the water runs clear.
• Soak the lentils in 2-3 cups of water and keep aside.
• Heat oil in a pressure cooker over medium-high heat.
• Once the oil is hot and shimmery, add onions and fry until they turn light brown in color (8-10 minutes), stirring frequently.
• Add ginger and garlic and fry for 2 minutes.
• Add green chilies and tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
• Now add coriander powder, turmeric powder, and Kashmiri red chili powder, and cook for a minute.
• Add the dal to the pot along with 3 cups of water, and salt and stir well.
• Close the lid of the pressure cooker and cook for one whistle on high heat. Then reduce the heat to low and cook for 10-12 minutes.
• Remove the cooker from heat and let the pressure release naturally.
• Open the lid of the cooker.
• Add 1 tablespoon lime juice to the pot and mix the cooked dal well using a wire whisk or a madani until it is smooth and creamy.
• Add some more water if the dal is thick for your liking and bring it to a boil.
• Check for salt and add more if needed. Set the cooked dal aside.
• Once the lentils are cooked, let's give them a tempering. Heat ghee in a small pan over medium-high heat.
• Once the ghee is hot, add cumin seeds and asafetida and let them crackle for 4-5 seconds.
• Add dry red chilies and garlic and fry until it turns golden brown in color. Keep stirring frequently.
• Switch off the heat and add Kashmiri red chili powder to the pan.
• Pour the tempering immediately over the dal and mix well.
• Garnish with cilantro and serve hot.

DAL TADKA RECIPE | YELLOW DAL TADKA | RESTAURANT STYLE DAL FRY TADKA

Steps:

• firstly, in a pressure cooker take ½ cup toor dal, 2 tbsp masoor dal. you can also add moong dal if you prefer.
• also add ¼ tsp turmeric, ½ tsp salt, 1 tsp oil and 1½ cup water.
• pressure cook for 5 whistles or until dal is cooked well.
• add 1 cup water and adjust consistency. keep aside.
• now in a large kadai heat 2 tbsp ghee and splutter ½ tsp cumin, 1 bay leaf, pinch hing and 2 dried red chilli.
• also add 2 clove garlic, 1 inch ginger, 1 chilli and saute slightly.
• further add 1 onion and saute until it turns golden brown.
• keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ½ tsp salt.
• add 1 tomato and saute until it turns soft and mushy.
• add in cooked dal and stir well adjusting consistency as required.
• simmer for 5 minutes or until flavours are well combined.
• now add 2 tbsp coriander, 1 tsp kasuri methi and ¼ tsp garam masala. mix well.
• finally, enjoy dal tadka with jeera rice or steamed rice.