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Dal Tadka is an evergreen, popular and classic North Indian lentil dish made with tuvar dal (split pigeon peas) or a mix of lentils, cooked until creamy and infused with a flavorful tempering (tadka) of oil or ghee, cumin, garlic, red chillies and herbs, served hot with rice or roti. Learn how to make dal tadka , a lentil curry with spiced ghee tempering, in a pressure cooker with this easy and quick recipe. Find ingredients, step-by-step photos, video, and tips for this North Indian staple food. Dal Tadka is a North Indian recipe made from Toor Dal & gets its distinct taste from a flavorful & aromatic tempering of Ghee, Cumin Seeds, Heeng & Red Chillies. What Is Dal Tadka ? dal =split lentils and tadka =tempering. To make this restaurant style yellow dal tadka , a single lentil (toor dal ) or a mix of lentils (toor dal , masoor dal , yellow moong dal ) is used. To make the tadka (tempering), spices/herbs are fried into the hot oil/ghee which releases its flavor and becomes aromatic. Then immediately this tempering is added to the simmering dal and the pan is covered right away to trap the flavors. Tadka is also known as chaunk in Hindi. Smokey Flavor:
