DAAL TADKA

Dal Tadka is one of the most popular North Indian side dishes made with split lentils, plenty of aromatic spices and herbs.

This dal tadka features three types of dal mixed with a spicy tomato gravy and a tadka, which is a tempering of spices that is transformative!

Dal Tadka is a popular Indian lentil dish made with arhar dal (husked & split pigeon pea lentils) or masoor dal (husked & split red lentils) …

Dal Tadka is a nourishing & comforting sidedish made by pressure cooking dal with onion & tomato and blend with tempered spices.

Restaurant style dal tadka made with a blend of three types of healthy lentils — toor dal, moong dal and masoor dal. It’s creamy, garlicky and smoky,

It is an easy and simple lentil curry made with an equal proportion of moong dal and toor dal with a spiced ghee tempering.

Lentils tempered with spices and ghee, this Dal Tadka is one of the most popular Indian dishes and also my personal favorite.

While Dal is an Indian word for lentils, Tadka is a process of frying & blooming spices, herbs and garlic in fats such as ghee or oil. This step draws out the flavors from the spices and infuses to the ghee/oil. When the tadka is mixed with the dal, layers and layers of flavors are spread out to the entire dish.

Tarka dal (also known as tadka dal) is one of my all-time favourite lentil recipes. It’s a simple lentil curry that’s made with the most irresistible, aromatic ingredients – like toasted spices, fried onions and garlic – which really bring the lentils to life.

While it is traditionally eaten with carb-rich rice, the dal (lentils) itself is a great source of protein and fiber. Moreover, when consumed with a spoonful of ghee, this combination helps regulate blood sugar levels.