Dal Tadka is a favorite dish in Indian kitchens, known for its tasty lentils and spicy flavors. At CurryGuru.nl, we’re excited to share a special version of this dish: Smokey Dal Tadka. Let’s dive into what makes it so special.
What is Dal Tadka?
Dal Tadka means lentils cooked with spices. “Tadka” is the spices fried in hot oil or ghee, then added to the dal. This process brings out the best flavors of the spices.
Different Kinds of Lentils
This dish can be made with many kinds of lentils. Each type gives the dal a different taste and texture. Our Smokey Dal Tadka uses a mix of lentils for a rich and full flavour.
The Foundation: Choosing Your Lentils
In the colorful world of Indian cuisine, lentils, or ‘dal’, play a starring role. Each variety offers its unique texture, flavor, and health benefits. When embarking on our Smokey Dal Tadka journey, understanding these differences is key to mastering the dish.
- Toor Dal (Pigeon Pea Lentils): A staple in Indian kitchens, toor dal brings a mild, nutty flavor perfect for absorbing the rich spices of a tadka. Its creamy texture complements the smokiness we aim to infuse.
- Masoor Dal (Red Lentils): These quick-cooking lentils are known for their sweet, nutty flavor, adding a vibrant color and smooth consistency to the dish.
- Chana Dal (Split Chickpeas): With its slightly sweet and nutty essence, chana dal holds shape well, adding a delightful bite to the Smokey Dal Tadka.
- Moong Dal (Mung Bean Lentils) and Urad Dal (Black Lentils) are other popular choices, each bringing their unique flavors and textures to the dal mosaic.
The Art of Soaking
Soaking lentils is more than just a preparatory step; it’s a gateway to unlocking the full potential of your dal. Here’s why it matters:
- Efficiency: Soaking reduces cooking time, a boon for those eager to enjoy their dal without the wait.
- Digestibility: It makes lentils easier on the stomach, breaking down sugars that often lead to discomfort.
- Nutrition: The process decreases phytic acid, ensuring your body can absorb the minerals lentils generously offer.
- Culinary Perfection: Soaked lentils cook more evenly, avoiding the mushiness or hardness that can detract from the dish’s texture.
A few hours or an overnight soak transforms your lentils, readying them for the magical fusion of flavors that is Smokey Dal Tadka.
The Smoky Twist
Our special touch to this recipe is using the ‘Dungar’ method. It’s a cool way to add a smoky flavor to the dal. Here’s how we do it: After we add the spicy oil mix (tadka) to the dal, we put a hot piece of charcoal in a little bowl right in the middle of the dal. Then, we pour a bit of ghee on the charcoal and quickly cover the pot. This makes smoke that gets into the dal, making it taste like it was cooked on a fire.
Dal Tadka Across India
Dal Tadka changes depending on where you are in India:
- North India: It’s rich with lots of ghee and spices.
- South India: It has curry leaves and a bit of sourness from tamarind.
- East India: You’ll find a mix of spices called panch phoron, making it very aromatic.
- West India: There’s a mix of spicy and sweet flavors.
A Comforting Dish
Smokey Dal Tadka is comforting and perfect for any meal. It goes well with rice or bread, and its smoky smell and taste will make it a favorite in your home.
Try It Out
Smokey Dal Tadka is more than just a meal; it’s an experience. It shows how simple ingredients can make something amazing. We hope you’ll try making it and see for yourself how tasty it can be.
Smokey Tadka Dal
Equipment
- Charcoal
Ingredients
- 1 cup red lentils masoor dal, rinsed and soaked for 30 minutes
- 1 cup Pigeon Pea Lentils toor dal, rinsed and soaked for 30 minutes
- 6 cups water
- 1 tsp turmeric powder
- 0,5 tsp cumin powder
- 1 inch ginger cut in pieces
- 1 tsp garlic paste
- 3 dried Kashmiri red chillies
- Salt to taste
For the Tadka (tempering) and cooking
- 3 tbsp ghee or vegetable oil
- 1 tsp cumin seeds
- 1 large onion finely chopped
- 3 garlic cloves minced
- 3 dried Kashmiri red chilies
- 4 curry leaves
- 1 large tomato finely chopped
- 1 tsp ground coriander
- ½ tsp garam masala
- ½ tsp red chili powder adjust according to taste
- 1 tsp Salt to taste
Instructions
Cook the Dal
- Combine both types of soaked and drained lentils in a pressure cooker with 6 cups of water, turmeric, cumin powder, ginger and salt.
- Cook for about 10-15 minutes or until both dals are soft and fully cooked. Adjust the consistency by adding more water if needed, then set aside.
Prepare the Dal:
- In a large pan, heat the ghee or oil. Add cumin seeds and let them sizzle.
- Add onions, garlic paste. Fry until the onions are golden brown.
- Stir in the chopped tomato, ground coriander, garam masala, dried Kashmiri red chillies and red chili powder. Cook until the tomatoes are soft and the oil begins to separate.
Combine Tadka with Dal:
- Pour the tadka over the cooked dal and mix well. Bring the dal to a simmer for a few minutes to blend the flavors.
- Add salt (optional and to taste)
- Add water (1 cup if needed).
Add the Smokey Flavor:
- Heat a piece of charcoal over an open flame until it is red hot.
- Place a small heatproof bowl in the center of the dal pot and carefully place the hot charcoal in the bowl.
- Pour a teaspoon of oil over the charcoal and quickly cover the pot to trap the smoke.
- After 20 seconds, remove the bowl with charcoal. Stir the dal to incorporate the smoky flavor.
Garnishing
- Fresh copped coriander
