Methi Tadka Dal

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 250 g - tur dal
  • 1/2 tsp - methi seeds
  • 2 tsp - chopped, coriander leaves
  • 8 red chilli
  • 1 tsp - jeera
  • 8 pepper corn
  • 1 small onion, chopped
  • 2 tsp + 1 tbsp - oil (or less)
  • 1 tsp - thick tamarind paste
  • 1/2 tsp - mustard seeds
  • 10 curry leaves
  • haldi a pinch
  • hing a pinch
  • salt

How to Make Methi Tadka Dal

  • Heat 1/2 tsp of oil, fry jeera, pepper, 6 red chilli and methi seeds till the seeds turn light brown and gives a nice aroma
  • Move to a plate.
  • Add 1.5 tsp of oil to the same kadai, add tur dal and fry till it just changes colour.
  • Put all the fried ingredients in a cooker, add haldi and 400 ml of water.
  • Cook up to 3 to 4 whistles, let it cool.
  • Remove the lid and mash the dal roughly, add salt, stir and keep aside.
  • Heat remaining oil, add hing, mustard seeds, roughly crushed garlic cloves, remaining red chilli (broken into pieces) and curry patta leaves.
  • Fry till the seeds splutter, add onion pieces, fry till they become soft, add tamarind paste, stir once and pour the mashed dal over it.
  • Stir well and keep it for a min, sprinkle coriander leaves and remove.
  • Serve with hot plain rice with a spoonful of desi ghee/chapatti/puri.