Maharashtrian Tadka Dal Recipe
Summary
Ingredients
| Toor dal | 1 Cup (16 tbs) (pigeon pea) | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Mustard seeds | 1⁄2 Teaspoon | |
| Turmeric | 1⁄2 Teaspoon | |
| Chilli powder | 1⁄2 Teaspoon | |
| Hing | 1⁄2 Pinch (Asafoetida) | |
| Sugar | 1⁄2 Teaspoon | |
| Oil | 1 Tablespoon | |
| Onion | 1 Medium | |
| Tomato | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Ghee | 1 Teaspoon | |
| For garnishing | ||
| Coriander | 1 Tablespoon, chopped | |
| Dry red chilly | 1 Medium, fried | |
Nutrition Facts
Serving size
Calories 263 Calories from Fat 56
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 3.4 mg1.1%
Sodium 120.1 mg5%
Total Carbohydrates 41 g13.7%
Dietary Fiber 9.9 g39.6%
Sugars 4.4 g
Protein 13 g25.3%
Vitamin A 19.8% Vitamin C 19.4%
Calcium 9.8% Iron 21.3%
*Based on a 2000 Calorie diet
Directions
1. Cook dal in pressure cooker .
2. Add water to the cooked dal and blend this to form a smooth paste.
MAKING
3. Heat oil add cumin and mustard seeds, let it splutter, add finely sliced onion and fry till light brown.
4. Add tomato and toss for a minute, then add turmeric, chilli powder, hing, salt and sugar.
5. Add dal paste to this mixture and let it boil.
SERVING
6. Garnish with coriander and dry red chilly and serve it hot with rice and ghee.
Chef
