If you like simple, comforting and wonderful chapati side dish, first of all you are my friend and let’s go to the lunch buffet. NOW.
Secondly, you know that sometimes the most humble looking recipes are the most delicious. Just like this Dal tadka which is our most recent favorite chapati side dish.
Dal tadka which literally can be translated as dal seasoning is beautifully simple to make and it does have a very short ingredients list and it’s nothing that’s going to send you around town to find a million and one thing. I am big fan of such humble recipe (did I already called it so??) because even kids enjoy this with chapati without any complaints. <= You got the reason why I am such big fan of dal tadka. I always love the recipes which is favorited and relished by everyone in the family including kids.
I hate cooking a separate, spice-less side dishes for Kids sake and on the otherhand would love to cook one single, protein rich and healthy side dish that is apt for morning breakfast.
Ease your soul with food like dal tadka and chapati which has lentils, tomato, onion, ginger and garlic. It’s all about seasoning and sauteeing finely chopped tomato and onions and end up tomato being mushy. Including nicely cooked pigeon pea lentils to this seasoning and perfectly simmering with salt till it boils is what brings you this delicious dal-tadka.
Dal Tadka | Dal Recipe | Chapati Side Dish
Ingredients
- Split pigeon pea lentils Toor dal- 1/2 cup
- Tomatoes- 1 no.
- Onions-1 no.
- Green chillies- 3 nos.
- Ginger- 1" piece
- Garlic- 3 cloves
- Salt- 1 tsp or to taste
- Turmeric powder- 1/4 tsp
Seasoning ingredients
- Cooking oil- 1 tsp
- Cumin seeds- 1 tsp
- Curry leaves- few
Instructions
Preparation
- Wash the tomatoes with enough water and chop it finely. Similarly peel off the onion and chop it in to fine pieces. Slit the green chillies and chop both ginger and onion to very fine bites. Set aside.
- Pressure cook pigeon pea lentils with little turmeric powder for 3 whistles and simmer for 5 minutes. Let the pressure release by itself.
Method
- Heat oil in cooking pan and add cumin along with curry leaves. Saute till the cumin seeds crackle. Then include onion and saute till they turn translucent. Next add finely chopped ginger and garlic. Stir a minute and finally add slit green chillies and chopped tomatoes.
- After adding tomatoes saute for 5 minutes or till the tomatoes turn mushy. Next include the cooked lentils and some water as per desired consistency. Mix in salt and bring it to boil.
- Garnish this dal tadka with chopped coriander leaves and relish as chapati side dish.
Notes
- As per your preferences, you can cook the pigeon pea lentils little less meaning not until mushy.
- For the spice kick you can add a tea spoon of red chilly powder along with green chillies.
- You can squeeze in half lemon to enhance tanginess and taste.
