highlights
To make dal, soak it in water for some time.
After boiling the lentils, mash them lightly with a spoon.
Heeng Tadka Dal Recipe: Indian food remains incomplete without pulses. Be it dal-rice or dal-roti, everyone relishes it. Many varieties of pulses are eaten here. Not only this, these pulses are also cooked in many ways. Some eat plain dal, some spicy, some want more spices and some want vegetable mix dal. In this episode, tadka dal flavored with asafoetida is also very much liked. After eating it, its demand is definitely there for the second time. Today we will tell you the easy way to make Hing Tadka Dal.
As soon as the tempering of asafetida is added to the dal, its taste increases a lot, those who do not like dal too much, they also eat dal with asafetida tempering. Let’s know the easy way to make asafoetida tadka dal.
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Ingredients to make Asafoetida Tadka Dal
Arhar (tur) dal – 2 cups
Red chili powder – 1 tsp
Cumin – 1 tsp
Turmeric – 1 tsp
Asafoetida – 1 pinch
Whole red chili – 1
Ghee or butter – 2 tbsp
salt – as per taste
How to make Asafoetida Tadka Dal
The tadka of asafoetida makes the dal very tasty. To make Asafoetida Tadka Dal, first take Arhar (Tuar) dal and clean it and wash it with water once or twice, then soak it in water for some time. By doing this, the dal becomes soft and its taste emerges. After some time put the dal in a strainer and remove the excess water. After this, transfer the lentils to the cooker and add water as needed. Add turmeric and salt to it and cook till 5-6 whistles.
Now let the pressure of the cooker release on its own, after that open the lid and mash the dal lightly with the help of a big spoon. After this, put desi ghee in a pan and heat it. After melting the ghee, add cumin seeds, whole red chillies and asafoetida to it and fry for some time. When the cumin starts crackling, take out the boiled dal from the cooker and put it in the pan and mix it properly with the help of a big spoon and let it cook on low flame.
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When the dal is fully cooked, turn off the gas and heat 1/4 tsp desi ghee in the pan for tempering. Put half a pinch of asafoetida in it and prepare the tempering. Pour it on top of the prepared dal and mix. The scrumptious flavor of asafoetida will enhance the taste of the dal manifold. It can be served with lunch or dinner.
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Tags: food, Food Recipe, Lifestyle
FIRST PUBLISHED : August 28, 2023, 14:00 IST
