A simple, healthy split yellow lentil (daal) recipe prepared with aromatics, seasoned with tomatoes and garlic, and flavored with spiced oil known as Tadka. A simple, quick, and perfect meatless Monday meal with side of steamed rice. This classic lentils recipe never gets old. It freezes well, is gluten free, vegan, and has potential to load-up with any seasonal veggies in-hand.
Two months ago, CDH completed 7 years. While I wanted to share something special for the occasion.. Our move made me change my plans. Last week, while cooking a simple weekday dinner of this Daal Tadka and Rice reminded me of old days when I started blogging.. This was one of the first recipe I posted on blog. So, I decided to take few clicks and revive this old post with some new pictures.. and give you flavor of old CDH. :)
Yellow Daal with Tadka (tempered spiced oil) is most humble lentil preparation and an every day recipe in every Indian household. Every region has their own version of this lentil stew. My recipe is most common in Northern region. Over time, my lentil Tadka recipe has grown as my taste and love for food has grown.. These days, I prepare it various ways depending upon the season and mood. Initially, I had planned to share another version of this Lentils today but felt.. I cannot do justice with new recipe until I revive my old post. I still plan to share the few other favorite versions of Daal Tadka. Check back soon. I will update all my shares here.
Like I said, this simple dish can also be served as a spiced soup. Serve bread to scoop the daal and splash of lemon juice to cut balance the flavor of spices. Even today, whenever I prepare Daal Tadka for dinner.. I save some leftovers for lunch. For lunch, I thin-out the daal with some water or vegetable stock, taste and adjust seasoning, warm it up, add splash of lemon juice. This easy step turns it into a lentil soup. A side of warm bread and this soup feels like a most comforting easy meal ever!
Make Ahead: Daal Tadka can be prepared 1-2 days in advance. It gets thick as it sits for long which can be fixed while re-heating the daal. Simply dilute with water and adjust seasonings (if needed). Reheat and enjoy!
All lentils are gluten free. So is this daal recipe. It is also nut free and vegan. In traditional preparation, clarified butter (called Ghee) is used to instead of oil for tempering. I like to only use oil and no butter which makes this recipe vegan and lighter.
I recommend loading daal with seasonal veggies such as small diced carrots, zucchini, or cauliflower. Boil with lentils for more flavor. Make it a loaded veggie and protein-full meatless weeknight dinner. If prefer, serve with rice, bread, or naan. Or a green citurs salad goes great as well.
No matter how you serve.. One thing is certain! You will fall in LOVE with the flavors and simplicity of this dish!
Must try!
PS: Yellow Daal Tadka recipe was first published in June 2011. Today, I have updated the pictures, and added more explanation in method of preparation.
Cuisine: Indian Category: Main Course, Curry, Dinner Difficulty: Easy
Yields: 4 of 1 Cup Servings Serves: 4
Notes:No. of servings depends on serving size. SEE PRINTABLE RECIPE
Ingredients
1 Cup Yellow Daal (Split Moong Daal, washed)
1 tbsp Ginger Garlic Paste (Or grated 1 inch ginger and 2 garlic cloves)
1 Cup Tomatoes (ripe roma tomatoes, grated )
1/2 Cup Red Onion (grated red onion, very small chopped)
1/2 tsp Turmeric
3/4 tsp Chili Powder (mild, 1/2 tsp and 1/4 divided, adjust per taste)
1 tsp Salt
1 tsp Cumin Seeds (divided)
1/2 tsp Hot Green Pepper (small) (minced, optional)
1.5 tbsp Canola Oil
Directions
1.Wash lentils in running water until water runs clear. Then boil with 3 cups of fresh batch of water and 1/2 tsp salt until lentils are very tender or done to your preference. (15-20 minutes). Boil on low-medium heat as yellow lentils tend to boil-over very quickly.
Additional Notes:
To cook lentils in *Pressure Cooker, follow instruction in notes.
2.Heat 1 tablespoon of oil in pan, add half of cumin seeds (these should start sputtering), add onion and fry until light brown in color (4-5 minutes). Now, add ginger, garlic, green chilies. Fry for 2 minutes.
3.Now add grated tomatoes and fry until oil separates. Add turmeric and half teaspoon of red chili powder and fry for 30 seconds.
4.Mix daal/lentils in the fried mixture. Cook for 1-2 minute at low heat.
5.Turn off the heat. Remove lentils in a bowl. Whip the pan clean, heat up remaining oil. When oil is hot, add in cumin seeds and remaining chili powder. Fry for 20 seconds then pour over daal. Garnish with chopped cilantro. Serve hot. Enjoy!
Savita's Recipe Notes:
Pressure Cooker: If using pressure cooker, cook lentils with 2.5 cups of water and 1/2 tsp salt for 4-5 minutes. Or check instructions on your Pressure Cooker for lentil cooking time. Allow the steam to escape before opening the lid.
Make-Ahead: To save time prepare Yellow Daal Tadka on weekend and freeze it for upto 1 week. Re-heat and enjoy anytime.
It is an easy and simple lentil curry made with an equal proportion of moong dal and toor dal with a spiced ghee tempering. It is a popular North Indian cuisine staple food which is typically served with either roti or flavored rice.
What is the difference between dal fry and dal tadka? Dal fry is when you add cooked dal to the sautéed/ fried masala & simmered for a short time.Dal tadka is when you pour tadka (tempering) over cooked spiced dal & no further cooking is done.
Dal Tadka is a popular Indian dish where cooked spiced lentils are finished with a tempering made of ghee/ oil and spices. In Hindi, the word 'Dal' means 'lentils' and Tadka means 'tempering'. So Dal Tadka means lentils finished with a tempering, at the end.
In reality, Tarka signifies that the dhal has been tempered with a mixture of crisp fried garlic, onion and chilli towards the end of cooking, a process which adds a total flavour bomb to the lentils.
Its protein rich ingredients with many health benefits. Lentils are versatile too and can be used in various ways. These are a great source of folate, potassium and fiber too. However, dal tadka is an Indian style recipe which has become very popular in the west as well.
Butyrate, a kind of short-chain fatty acid, is important for the intestinal lining's health, and the yellow dal contributes to its production. Its anti-inflammatory effects prevent gas from building up in the body. This yellow dal is high in nutrients and very simple to digest.
Popularly known as Arhar Dal, Toor Dal is the most delicious dal that can be made on a regular basis. It is mainly used for making dishes like Sambhar, Gujarati Dal and the famous Tadke Wali Dal. This dal is rich in iron, folic and magnesium and can be used to make South Indian sweet dish Obbattu as well.
Yellow Lentils of any type are referred to as dal tadka. It can be entire or split and can have or not have the skin. Dal tadka may be made using a variety of lentils, but the most popular variation utilises toor dal, commonly known as arhar dal or split pigeon peas in English.
Moong dal is the split version of whole mung beans also known as green gram (with or without skin). Yellow mung dal or yellow lentils is without skin and split green moong dal is with the skin.
In English, tadka is known as “tempering.” It is the technique in which whole or ground spices are briefly roasted in oil or ghee (clarified butter) in order to release their essential oils, thus making their flavor more aromatic.
Tadka (variously known as chhonk, bagar, phodni, vagarne, oggarane, and more, depending on the region) is a core technique in Indian cooking that involves blooming whole spices (and sometimes other ingredients) in fat to extract their aromas and fat-soluble flavors.
People in northern India prepare tadka by heating sunflower oil or ghee over medium-low heat while making sure it doesn't smoke. Bose says, "To test that the oil is heated enough, put a small bit of cumin seed or ginger or garlic and if it starts to bubble a little, then it's ready."
Dal Fry : Is when you add the boiled dal to the tadka of mustard, cumin, curry leaves, onion, tomato and other spices in kadai. It thicker in consistency (than dal tadka) and arhar dal (split pigeon peas) is most commonly used for making dal fry.
Moong Dal Yellow or Mung Dal is split and skinned Green Gram Beans which is also known as Yellow Lentils. Moong dal is very healthy and easy to digest. You may add such as curry leaves, cumin seeds, black mustard seeds and asafoetida when making the dal. The herbs and seeds add an unique layer of aroma and flavor.
Cheap, delicious and healthy – tarka dal is the perfect comfort food supper. Each serving provides 650 kcal, 30g protein, 77g carbohydrates (of which 9g sugars), 21.5g fat (of which 2g saturates), 14g fibre and 0.7g salt. Read more about sharing.
Yellow lentils, also known as moong, are small, round, and yellow in color. They tend to fall apart and become mushy when cooked, making them ideal for soups and stews. Red lentils, also known as masoor, are small, round, and orange-red in color.
Yellow Lentils of any type are referred to as dal tadka. It can be entire or split and can have or not have the skin. Dal tadka may be made using a variety of lentils, but the most popular variation utilises toor dal, commonly known as arhar dal or split pigeon peas in English.
Moong Dal Yellow or Mung Dal is split and skinned Green Gram Beans which is also known as Yellow Lentils. Moong dal is very healthy and easy to digest. You may add such as curry leaves, cumin seeds, black mustard seeds and asafoetida when making the dal. The herbs and seeds add an unique layer of aroma and flavor.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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