Dal Tadka with Rice
A comforting and flavorful Indian lentil dish served with fluffy basmati rice, perfect for a wholesome meal.
1h 25m4Servings
Nutrition
315kcal
10gProtein
49gCarbs
10gFat
Ingredients
DAL
Toor Dal
100 g
Water
1.2 l
Methi Seeds
0.25 spoon
Cloves
2 pieces
Cinnamon Stick
1 piece
Bay Leaf
1 piece
Salt
0.25 spoon
Turmeric Powder
0.25 spoon
TEMPERING (TADKA)
Oil
1 tbsp
Ghee
1 tbsp
Mustard Seeds
1 spoon
Jeera
0.75 spoon
Asafoetida
2 pinches
Curry Leaves
15 pieces
Green Chilly
1 piece
Dry Red Chilly
1 piece
Cloves
reused from boiling dal
2 pieces
Cinnamon Stick
reused from boiling dal
1 piece
Bay Leaf
reused from boiling dal
1 piece
Chopped Tomato
1 piece
Red Chilly Powder
0.5 spoon
Groundnuts
soaked
20 g
Jaggery
1 spoon
Ginger
grated
1 inch
Coriander Leaves
chopped
1 handful
RICE
Basmati Rice
¾ cup
Water
500 ml
Green Peas
2 spoons
Salt
0.5 spoon
Oil
1 spoon
Lemon Juice
0.5 spoon
Equipment
Pressure Cooker
Instructions
1Cooking the Dal
20m
20mWash and Soak Dal
Wash the toor dal 2-3 times with water until the water runs clear. Soak the dal in hot water for 30 minutes.
Boil Dal
Transfer the soaked dal to a pressure cooker. Add 1.2 liters of water, methi seeds, cloves, cinnamon stick, bay leaf, salt, and turmeric powder. Pressure cook for 4-5 whistles on medium flame. Let the pressure release naturally.
Remove Foam
Once the dal is cooked, open the pressure cooker. You will see foam on top. Remove this foam using a spoon. Repeat this process 2 times. This step is crucial to avoid acidity and uric acid problems.
Blend Dal
Using a hand blender or whisk, blend the cooked dal until it becomes smooth and creamy.
Simmer Dal
Transfer the blended dal to a pan. Let it boil for 5-7 minutes on medium-low flame, stirring occasionally.
2Preparing the Rice
15m
15mWash Rice
Wash the basmati rice 2-3 times with water until the water runs clear. Soak the rice in 500 ml of water for 10 minutes. Do not use hot water for soaking, as it will overcook the rice.
Boil Rice
In a pot, add 1 liter of water and bring it to a boil. Add salt, green peas, and the soaked rice. Cook for 5 minutes on medium flame.
Drain Rice
Place a colander over a bowl. Drain the cooked rice and peas into the colander. Let it sit for a few minutes to allow excess moisture to evaporate. Do not cover the rice while it is hot.
Add Ghee
Add 1 spoon of ghee to the drained rice and gently mix. This will make the rice non-sticky and add flavor.
3Making the Tadka (Tempering)
10m
10mHeat Oil and Ghee
Heat 1 tbsp oil and 1 tbsp ghee in a pan on low flame. Add mustard seeds and jeera. Let them splutter.
Add Aromatics
Add asafoetida, curry leaves, green chilly, dry red chilly, and the reused whole spices (cloves, cinnamon, bay leaf) from the dal. Sauté for a minute.
Add Tomatoes and Peanuts
Add chopped tomatoes and soaked peanuts. Sauté until tomatoes soften. Add red chili powder and cook for a minute.
Combine with Dal
Add the cooked dal to the tempering. Mix well. Add grated ginger and cook for 5-7 minutes more. Add chopped coriander leaves.
4Finishing and Serving
10m
10mAdjust Consistency
If the dal is too thick, add hot water to reach desired consistency. Simmer for another 2 minutes.
Add Lemon Juice
Add half a spoon of lemon juice for a tangy flavor. Mix well.
Serve
Serve the hot dal tadka with the prepared basmati rice. Garnish with fresh coriander leaves.
Tips
Soaking the dal for at least 30 minutes in hot water helps it cook faster and become softer.
Removing the foam that forms while boiling dal is essential for digestion and to avoid acidity.
Adding ghee to the rice while cooking makes it non-sticky and adds a lovely aroma.
Using both oil and ghee for tempering enhances the flavor of the dal.
Adding ginger and whole spices to the dal while boiling, instead of just in the tempering, allows their flavors to meld better.
Don't overcook the dal; it should be soft but not mushy.
Taste the dal before serving and adjust salt or add more spices if needed.
For a richer flavor, you can add a small piece of jaggery to the dal while it simmers.