Bored of the same old dal every day? These tadkas are here to spruce up your dal game.
Dal aka lentils are an essential component of Indian meals. Usually paired with a dry subzi as an accompaniment or mixed with rice to form the comforting dal chawal combination, dal is a kind of Indian lentil soup that is rich and nutritious. Now, in India, you’ll find a huge variety of dals. From moong to masoor and green gram, there is no dearth of the kind of dals you can cook at home. Another important aspect of most dals is the tadka. Tadka, for the unversed, refers to tempering of the spices to be added to the dal to give it flavour. A simply boiled dal will have no taste as such. It is only after adding some tadka to it, the dal tastes better.
Different kinds of dal have different types of tadka. For instance, jeera and hing tadka are usually added to arhar, masoor and urad dal. The tangy tamarind tadka is used for making sambhar, the South Indian lentil that is eaten with idlis and dosas. There’s a spicy and tasty dhaba-style tadka which is added to almost every dal in Punjabi dhabas and restaurants. Similarly, to make our lives better and relieve us from the boring dal of every day, home chef Sonia Sarpal has given not one, but three different types of tadka that we can use to amp up our dal ki katori.
Want to try them? Here are the detailed recipes for all three.
Dal Tadka- 3 Ways
For Dhaba style tadka
For Achari tadka
For Palak dal tadka