Double Tadka Mixed Dal | An everyday dal made with two types of lentils and a double tempering.
What is Double Tadka Mixed Dal
Double Tadka Mixed Dal is the combination of two lentils, toor and split masoor that are cooked until soft, and then tempered twice: once with a tomato onion masala and then again with a chili cumin tempering.
Dal, cooked lentils, is ultimate comfort food in Indian cuisine, it’s ease of availability and versatility makes it a staple in many homes. Whether you’re preparing your daily food, under the weather, or planning a celebration, an Indian meal is incomplete without dal. One of my husband’s favorite comfort meals is dal chawal (lentils & rice), in particular peeli dal — yellow lentils. When I started cooking for the both of us I’d get bored of having the same old dals so I started mixing dals, changing up the tadka (tempering), to help keep mealtime exciting and different while still having a sense of home.
What’s a tadka
Tadka is a cooking technique that produces an infused oil called tadka / tarka, also known as chaunk / chhonk, baghaar, etc. The word tadka is used both to refer to the cooking method and the spiced liquid fat. To a pan spices are bloomed in hot ghee, oil, or butter — which is then poured on top of the dish (in this case dal), infusing the dish with both the bloomed spices and the flavored oils.
How to make Double Tadka Mixed Dal
- Start by soaking your washing and soaking your lentils. I usually do this overnight but even a few hours is fine.
- Boil or pressure cooker the lentils with ginger paste until soft.
- In a small pan warm some oil or ghee and make a onion tomato tadka. Add this mixture to the cooked lentils.
- In the same pan add ghee or butter and make a chili oil to pour on-top of the dal.
- Garnish with fresh cilantro and serve with rice or roti.
Why should I soak my lentils?
Soaking lentils increases the body’s mineral absorption rate. It also breaks down complicated starches in lentils, which cause bloating and gas making them simpler to digest. Additionally, soaking lentils decreases the cooking time significantly.
- ½ cup masoor dal; split red lentils
- ½ cup toor dal; split yellow pigeon peas
- 4 cup water
- 1 tablespoon grated ginger; about 1 inch
- 1½ tablespoon oil or ghee
- ¼ teaspoon hing
- 1 green chili; split
- 1 teaspoon jeera/ cumin seeds
- ½ cup onions; diced
- 1 teaspoon salt adjust to taste
- ½ cup tomatoes, diced
- 4 garlic cloves; sliced thin
- ½ teaspoon haldi / turmeric
- ½ teaspoon bhunna jeera powder/ roasted cumin powder
- ½ teaspoon dhaniya powder/coriander powder
- 1 tablespoon butter or ghee
- ½ teaspoon red chili powder; adjust to taste
- ½ teaspoon jeera/ cumin seeds
- 3 tablespoon fresh cilantro; finely chopped
- Wash and soak the dal overnight or for a few hours.
- Instant Pot: Add the rinsed toor and masoor dal with 4 cups water, and ginger in the Instant Pot and turn on to Pressure Cook High mode; cook for 15 minutes then quick release. Set Aside.
- Pressure Cooker: Add the rinsed toor and masoor dal with 4 cups water, and ginger in the pressure cooker; cook for 2-3 whistles and allow the pressure to naturally release. Set Aside.
- Stove top: Add the rinsed toor and masoor dal with 4 cups water, and ginger in a large saucepan. Bring to a boil, then reduce to a simmer, cover and cook until tender, 30-35 minutes. Set Aside.
- In a small pan heat your oil on medium heat. Add the hing, jeera, and split green chili. Once the jeera starts popping add the onion and garlic, sauté until translucent. Season with salt, mix and add the tomatoes. Cook down until the mixture thickens, add the haldi, jeera powder, and dhaniya powder. Mix and add a spoon of the dal to deglaze the pan. Add this tadka to the dal.
- In the same small pan, heat your butter or ghee. Add in red chili powder and jeera. Once it starts bubbling and blooming, add this tadka to the dal. Mix the dal and garnish with cilantro. Enjoy with rice or roti.
Enjoy,
