Kashmiri Daal Tadka is another version of regular Daal Tadka. Kashmiri Daal Tadka is a very simple and easy recipe but with the unique flavor. This Daal is unique because of the garlic and coriander powder which are added while boiling the daal.Kashmiri Daal Tadka tastes best when served with hot steaming rice, roti or even Butter Naan. It is an ultimate comfort food. The humble Toor Daal gets a tempting and delicious makeover.
Daal is a major main course menu item, whenever you are planning meals for your family or for your guests. For Vegetarians, it is one of the main source of proteins in their diet. Toor Daal or Arhar Daal contains folic acid, an important vitamin for all women, especially those planning to become pregnant. Toor daal provide essential nutrients, fiber and protein for vegetarians as well as those who wish to merely limit their meat consumption.
One of the major challenges many people face is how to boil toor daal upto the right consistency.
1.First and the foremost thing which you would require to make toor daal is Pressure cooker. It is the best, easiest and quickest kitchen gadget which you can use to cook your daals or lentils.
2.Wash daal, change water several times until the water appears clear.If you are taking one cup of Daal,Soak dal in 3 cups of water for 30 minutes or longer.
3.In pressure cooker add daal, water, salt, turmeric. ( For this recipe I also added garlic and coriander powder). Cook over medium high heat.
4.When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
Turn off the heat and wait until steam has stopped before opening.
Mix the dal well. If the daal is thick, add more boiling water to desired thickness.You can then add the tempering of your choice.
- 1 1/2 Cup toor dal
- 3 1/2 cups water
- 2 tablespoon chopped garlic
- 1 medium-size onion chopped
- 2 medium-size tomtao chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- a pinch of asafoetida (hing)
- Salt to taste
- 1 tablespoon oil
- 1 teaspoon ghee
- 1 teaspoon lemon juice
- Wash and soak the toor dal for 30 minutes.
- In a pressure cooker add dal along with 3.5 cups of water. Add salt, turmeric, coriander powder and a tablespoon of chopped garlic.
- Pressure cook dal for 1 - 2 whistles over medium heat and then turn off the heat.
- In a small pan, heat the oil. Add mustard seeds ,1/2 tsp cumin seeds and hing.
- Now add remaining chopped garlic and give it a stir. Once the garlic turns little brown in color, add the onions and fry them till they turn pale brown.
- Add the tomatoes and a pinch of salt. Salt is added to soften the tomatoes.
- Add green chilies and let the mixture cook till tomatoes start leaving oil. Now add this tempering to the dal, followed by 1 cup of water. Adjust the water amount as per the desired consistency of the dal.
- Let dal cook uncovered for few minutes until it starts boiling.
- Meanwhile, prepare the tempering for the dal. In a same small pan, heat ghee and add 1/2 tsp cumin seeds. Once seeds crackle, add red chili powder and turn off the flame.
- Add this tempering to the simmering daal and turn off the heat.
- Add few drops of lime juice and garnish with fresh coriander leaves.
- Serve Kashmiri Dal Tadka warm with rice or roti.
- Make sure you wash and soak the toor daal atleast for 30 minutes before cooking.
- If you like thick consistency of daal, reduce the amount of water while cooking and if you like thinner consistency , you may add more water.
- To make daal more healthy you can add vegetables like bottle gourd( lauki), Cucumber, Zucchini etc .
- If you don't like ghee in your daal,You can completely skip adding the second tadka of ghee .
