Punjabi Dal Tadka Recipe | Spicy & Flavorful Tarka Dal with Ghee Tempering

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Introduction To Dal Tarka Recipe 

Dal Tarka ( In Punjabi style)

        Dal Tarka in Punjabi style is a hearty and flavorful dish that captures the essence of North Indian cuisine. This variation is characterized by the use of yellow lentils, typically toor dal (pigeon peas) or moong dal, which are simmered until soft and creamy. The real magic happens during the tarka, where ghee (clarified butter) is heated and infused with a blend of aromatic spices such as cumin seeds, dried red chilies, and garlic.

In Punjabi kitchens, it’s common to add a touch of ginger and green chilies for an extra kick, along with fresh coriander for garnish. This dish is often served with a dollop of ghee on top, enhancing its rich flavor. Dal Tarka Punjabi style is best enjoyed with fluffy Basmati Rice or soft, Butter Garlic naan, making it a favorite comfort food Now, Let's make Dal Tarka  with SK in a simple and easy way.

Punjabi Dal Tadka

🕒 Recipe Details: 

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Cuisine: Punjabi / North Indian

Calories: ~220 kcal per serving

🧮 Ingredients For authentic Dal Tarka:

1. For the Dal:

  • 1 cup yellow lentils (toor dal or moong dal)

  • 3 cups water

  • 1/2 teaspoon turmeric powder

  • Salt to taste

  • 1 tablespoon lemon juice (optional)

 2. For the Tarka:

  • 2 tablespoons ghee or oil

  • 1 teaspoon cumin seeds

  • 2-3 dried red chilies

  • 4-5 cloves of garlic, finely chopped

  • 1-inch piece of ginger, finely chopped

  • 2 green chilies, slit (optional)

  • Fresh coriander leaves, chopped (for garnish)

🍜 How to make Dal Tarka Dokla Step -by -Step Recipe:

Step 1.Cook the Dal:

  • Rinse the lentils under running water until the water runs clear.

  • In a pot, combine the lentils, water, turmeric powder, and salt. Bring to a boil.

  • Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are soft and cooked through. If using a pressure cooker, cook for about 3-4 whistles.

  • Once cooked, mash the dal lightly with a ladle. Adjust the consistency with water if needed. Stir in lemon juice if using and set aside.

Step 2.Prepare the Tarka:

  • In a separate pan, heat the ghee or oil over medium heat.
  • Add cumin seeds and let them splutter.

  • Add dried red chilies and sauté for a few seconds until fragrant.

  • Add the chopped garlic, ginger, and slit green chilies. Sauté until the garlic turns golden brown.

Step 3. Combine:

  • Pour the prepared tarka over the cooked dal. Mix well to combine the flavors.

  • Cook for an additional 5 minutes on low heat to let the flavors meld.

Punjabi Dal Tadka

Serving Suggestions:

  • Garnish with fresh coriander leaves. Serve hot with Roti or Tandoori Roti

See more Dal Recipe: Rajma , Dal Makhni and   Lauki Chana Dal

Dal Tarka ( In Punjabi style)

🧑‍🍳 Expert Tips For Dal Tarka:

1. Soak the Dal:

  •  Soaking the toor dal for 15-20 minutes before cooking can reduce the cooking time and help the dal become softer.

2. Use Ghee for Authentic Flavor:

  •  Using ghee for the tadka adds a rich, authentic flavor that’s characteristic of Punjabi dal. You can also finish the dal with a dollop of butter for extra richness.

3. Mash the Dal: 

  • After cooking the dal, lightly mash it with the back of a spoon or a masher. This gives the dal a creamy consistency, which is essential for a good dal tarka.

4. Balance the Spices: 

  • Adjust the amount of chili and garam masala according to your spice tolerance. Punjabi dal tarka is known for its robust flavors, so don’t shy away from using a good amount of ginger, garlic, and green chilies.

5. Fresh Ingredients:

  •  Use fresh ginger, garlic, and tomatoes for the tadka. The freshness of these ingredients can greatly enhance the flavor of the dal.

6. Slow Cook the Tadka: 

  • When preparing the tadka, cook the onions until they are golden brown and the tomatoes until they are fully softened. This slow cooking allows the flavors to develop deeply.

7. Tempering Technique: 

  • For the final tempering (tadka), make sure the ghee is hot before adding cumin seeds and asafoetida. This ensures that the spices release their full aroma into the dal.

8. Garnish with Fresh Coriander:

  •  Add freshly chopped coriander leaves at the end to enhance the flavor and add a touch of freshness.

9. Simmer for Extra Flavor: 

  • After adding the tadka to the dal, let it simmer on low heat for a few minutes. This allows the flavors to meld together beautifully.

10. Serve Hot: 

  • Dal Tarka tastes best when served hot with a side of steamed rice, jeera rice, or roti.

Punjabi Dal Tadka

💥 FAQs About Dal Tarka:

Q 1.What lentils are best for Dal Tarka?

  • Most recipes use red lentils (masoor dal) as they cook quickly and have a smooth texture. However, other lentils like moong, chana, or a combination can be used depending on personal preference. Adjust the cooking time accordingly.

Q 2.Can Dal Tarka be made vegan?

  • Yes, Dal Tarka can be made vegan by using vegetable oil instead of ghee. Ghee gives a rich flavor, but the dish remains delicious with oil.

Q 3.How can I make Dal Tarka more or less spicy?

  • The spice level can be adjusted by controlling the amount of chili flakes and dried red chilies in the tarka. For a milder version, reduce or omit these ingredients.

Q 4.What does "tarka" mean?

  • Tarka (or tadka) refers to the process of tempering spices in hot oil or ghee, which are then poured over the cooked dal. This step adds a burst of flavor to the dish.

Q 5.Can I use canned lentils for Dal Tarka?

  • Yes, you can use canned lentils, but make sure they are drained and rinsed well. The cooking time will be reduced since canned lentils are already cooked.

Q 6.How should Dal Tarka be served?

  • Dal Tarka is traditionally served with rice, roti, or naan. It can also be accompanied by a side of fresh salad or pickles for a complete meal.

🎉 Summary on Punjbi style Dal Tadka:

          Punjabi style Dal Tarka is a comforting flavorful dish where lentils are cooked and then enhanced with a spiced tempering (tarka). The key to a great Dal Tarka lies in the tempering (tarka) process, where spices are sautéed in hot oil or ghee and added to the cooked lentils, enhancing the dish's overall flavor. It's a comforting meal typically served with rice or roti, perfect for any occasion.If you like plz share with friends and relatives. Happy cooking !

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