Hariyali Dal Tadka

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • 3 tbsp - channa dal
  • 3 tbsp - tur dal
  • 4 tbsp - masoor dal
  • 4 tbsp - moong dal
  • 2 tbsp - urad dal
  • 1 cup - tightly packed fenugreek leaves (plucked, washed and drained)
  • 1 cup - spinach tightly packed, chopped (leaves only)
  • 1 cup - dill tightly packed, chopped (suva bhaji)
  • 1- big onion, chopped
  • 1 - big tomato, deseeded and chopped
  • 8 cloves - garlic, peeled and crushed
  • 1.5 inch - ginger piece, cleaned and crushed
  • 1/2 tsp - turmeric powder
  • 1 level tsp - red chilli powder
  • 3 tbsp - oil or ghee
  • 2 tbsp - lemon juice
  • Salt to taste
  • 3 tbsp - fresh green coriander leaves chopped for garnishing
  • For tempering:
  • 2 tbsp - ghee
  • 1 tsp - mustard seeds
  • 1 tsp - ginger thinly cut into strips
  • 2 - green chillies slit
  • 1 tbsp - cumin seeds
  • 1 tbsp - coriander seeds slightly crushed
  • A pinch of turmeric powder
  • To be lightly dry roasted and powdered:
  • 5 - black peppercorns, 2 - cloves, 1/4 tsp - fenugreek seeds, 1 - green cardamom, 1 tsp - cumin seeds, 1/2 inch - cinnamon stick, A pinch of nutmeg grated (jaiphal), 1 blade of mace (javitri)

How to Make Hariyali Dal Tadka

  • Clean, wash and soak dals for 30 mins.
  • Boil and cook dals with 4 cups of water and a pinch of salt, turmeric powder, crushed ginger and 4 cloves of crushed garlic (dal should be soft but not mushy).
  • Heat ghee in a pan and fry onions till pinkish brown.
  • Add the remaining crushed garlic and fry for a minute.
  • Add the chopped tomatoes and red chilli powder and stir fry till tomatoes are soft.
  • Now add the chopped spinach, dill, fenugreek leaves and the salt. Mix and cook for five minutes.
  • Add the cooked dal mix and the prepared dry roasted powders and cook on low flame for 5 to 7 mins.
  • Adjust salt and mix in the lemon juice.
  • Switch off the flame.
  • Prepare tadka by heating 2 tbsp ghee in a skillet, adding mustard seeds. When it starts to crackle, add cumin seeds, coriander seeds, slit green chillies, ginger strips and a pinch of turmeric and fry for a minute.
  • Pour this hot tadka over the dal at once and mix.
  • Garnish with chopped green coriander and serve with naan, pulao and pickles.

EXPLORE CATEGORIES