Rajasthani Dal Tadka
Sehat dan Kuat, Rajin Belajar
It is one of the most popular dishes to order at Indian restaurants or Dhaba (Indian roadside eateries).
Dal = lentils and tadka = tempering. Dal tadka translates to lentils with tempering. The lentils are cooked and then tempered with a spicy ghee tempering (tadka) of cumin seeds, asafetida (hing), dry red chilies, fresh ginger, garlic, onions, tomatoes, and red chili powder.
I am sharing a restaurant-style Punjabi yellow dal tadka recipe in this post.
This lentil curry is easy to make, uses basic ingredients, and comes together in under 30 minutes. It tastes just like the one served at your favorite Indian restaurant.
You can cook the lentils in an instant pot or a traditional stovetop pressure cooker.
Another great thing about this recipe is that it is very customizable. By making a few minor changes, you can easily make it vegan and gluten-free.
You must have tasted a unique smoky flavor when this dal is served at a restaurant; that taste is easy to replicate at home. I have shared the secret in the recipe below, so read along.
This recipe can be easily doubled or tripled. I made it in my 3-quart instant pot (or a 3-liter stovetop cooker). If you want to scale it, use a 6-quart instant pot (or a 5-liter pressure cooker). The time of cooking the dal will remain the same.
Here are some more dal recipes
Input Kode Promo : DISKON10 untuk mendapatkan diskon 20%Input Kode Promo : JAGOAN20 untuk mendapatkan diskon 30%
