Thursday, 10 April 2014

Dhal Curry (Dal Tadka)

Dhal curry is the easiest one to prepare on busy days. I love to have this at anytime of a day with appalam or vadagam. Generally people will prepare dhal using Toor dhal only. I just added a tbsp of moong dhal and bengal gram to make this dhal curry. This can go well with roti and plain rice.


  • Toor dhal - 1/2 cup
  • Moong dhal - 1 tbsp
  • Bengal gram - 1 tbsp
  • Onion - 1 (small)
  • Tomato - 1 (small)
  • Hing - 1/8 tsp
  • Turmeric powder - 1/4 tsp
  • Garlic - 2 cloves
  • Cumin seeds - 1/2 tsp
  • Oil - 1 tsp (to temper)
  • Ghee - 1 tsp (optional)
  • Mustard seeds - Few to temper
  • Curry leaves - Few to temper
  • Salt - 1/2 tsp
  • Coriander leaves - Few to garnish
  • Kasoori methi - 1/2 tsp (dried)

Cooking steps

  • Cut onion, tomato and garlic and keep aside
  • Bring together the dhals and rinse twice and keep aside.
  •  In a pressure cooker, add oil and let it be hot.
  • Add mustard seeds and curry leaves to sputter.
  • Add Onion and fry till onions become transparent.
  • Add tomato and saute a little.
  • Add Dhal to this and give a quick stir.
  • Now add 2 cups of water and add turmeric powder, cumin seeds, hing and garlic.
  • Close the lid of the pressure cooker and cook for 3 whistles.
  • Let the cooker leave the pressure completely and open the lid of the pressure cooker. 
  • Add ghee and use paruppu mathu or a laddle to mash the dhal well.
  • Garnish with coriander leaves and methi leaves.

My 2 cents

  • you can use toor dhal alone. I just experienced a good taste when i combined these dhals together in dhal tadka.
  • Adding methi leaves give a great aroma and also that tastes like the dhal that we have at hotels.

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