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Daal Tadka/ Tempered Lentils Curry

Rich lentils (daal) curry with a flavor packed tempering (Tadka) that takes this daal curry to the next level. Have it with rice, chapathi or even just as it is and I promise that it is outrageously delicious.
 

Ingredients

  • ½ Cup Split yellow moong daal/ lentils washed and drained
  • 2 Cups Water
  • ¼ Tsp Turmeric powder
  • salt to taste
  • 3 Tbsp Ghee
  • 1 Tsp Whole Cumin Seeds
  • 4 Dried red chillies
  • Curry leaves
  • 1 Small Onion chopped
  • 1 Tsp each Ginger & Garlic
  • ½ Small Tomato
  • 2 Green chillies
  • 1 Tsp Red chilli powder
  • ¼ Tsp Turmeric Powder
  • 1 Tsp Coriander powder
  • 1 Tsp Dried kasuri methi (Fenugreek leaves)
  • Coriander leaves
  • 1 Tbsp Butter

Instructions

  • In a pressure cooker, add daal, ¼ tsp turmeric powder and salt and pressure cook on high flame until 4 whistles blow.
  • Open once the whole pressure is released naturally and mix it well so that there are no lumps.

To make Tadka:

  • In a pan, add ghee. Add cumins seeds. Let it bloom well.
  • Then add dried red chillies and curry leaves.
  • Then add onons, ginger, garlic and tomatoes all at once.
  • Once the onion comes on top of the oil, add red chilli powder, turmeric, coriander and kasuri methi powder. Cook for a minute or so.
  • Take out 2 tbsps of tadka and reserve it for using while garnishing in the end.
  • To the remaining tadka, pour the cooked daal. Mix well. Cook for a minute.
  • Add coriander leaves and butter. Mix well. Add more water if the gravy is too thick.
  • Serve.