The layer of hot flavored oil on top is what makes Daal Tadka special. Splurge a bit and use a little more oil than you normally would.
- ½ cup Split yellow Pigeon Peas (Toor Daal)
- ¼ cup Split Bengal Gram (chana Daal)
- 1 tsp turmeric
For the Tadka or Tempering
- 3-4 cloves garlic (optional)
- 1 Tbsp cumin seeds
- 1 tsp turmeric ground
- ½ tsp cayenne pepper
- 1 dry red chili pepper
- 2 Tbsp vegetable oil or ghee
How to Make It
- Wash Daal and cook the toor daal and chana daal together in the pressure cooker along with a teaspoon of turmeric. Alternatively, add 2-3 times water and cook on stovetop.
- Chop garlic if using.
- Once Daal is cooked, whisk well and add water to get desired thickness.
- Add salt to taste.
- Bring the Daal mixture to a boil and simmer for 5-10 minutes.
- Heat oil in a wok.
- After oil is heated, add cumin seeds and let them splutter or pop.
- Add the chopped garlic and let it change color slightly.
- Add the dry red chili and switch off heat immediately. Stand back because the chili might cause the oil to splatter.
- Add the turmeric powder and cayenne pepper or chili powder to the hot oil.
- Pour this tadka or oil/ spice mixture over the Daal.
- Daal Tadka is ready to serve.
- Daal Tadka is very simple because it is served as soon as the Tadka is poured on the top. Make sure that every person gets a little bit of the oil mixture as you ladle out the daal.
- Serve with Roti, Naan or rice.