Smoky Tomato-Basil Dal Tadka 🍅🌿✨

 
New Dal Tadka Recipe: Smoky Tomato-Basil Dal Tadka 🍅🌿✨

Ingredients:

• 

  For the dal:

  • 1 cup split yellow lentils (toor dal) or red lentils (masoor dal)
  • 3 cups water
  • 1 medium tomato, finely chopped
  • ½ tsp turmeric powder
  • Salt to taste

• For the tadka (tempering):

  • 2 tbsp ghee or vegetable oil
  • 1 tsp cumin seeds
  • 1 dried red chili
  • 3 garlic cloves, thinly sliced
  • 1 small onion, finely chopped
  • 1 medium tomato, pureed
  • ½ tsp smoked paprika (optional)
  • ½ tsp red chili powder (adjust to taste)
  • 1 tsp garam masala
  • 1 tbsp fresh basil leaves, chopped
  • 1 tbsp fresh cilantro leaves, chopped
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed

• For garnish:

  • 1 tbsp fresh cream or coconut cream (optional)
  • 1 tsp lemon juice
  • Fresh basil or cilantro leaves

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Instructions:

1. Cook the dal:

   • Rinse the lentils thoroughly and cook them in a pressure cooker or pot with water, chopped tomato, turmeric, and salt. Cook until the dal is soft and mushy. If needed, mash the dal slightly for a creamy texture. Set aside.

2. Prepare the tadka:

   • Heat ghee or oil in a pan. Add cumin seeds and let them sizzle.
   • Add dried red chili and sliced garlic. Sauté until the garlic turns golden.
   • Stir in the onion and cook until translucent. Add the pureed tomato, paprika, chili powder, garam masala, and salt. Cook until the oil begins to separate from the mixture.

3. Incorporate flavors:

   • Pour the cooked dal into the pan with the tadka. Stir well and let it simmer for 5-7 minutes. Adjust the consistency by adding water if needed.
   • Stir in chopped basil, cilantro, and crushed kasuri methi. Simmer for an additional 2 minutes.

4. Finish with garnish:

   • Turn off the heat and drizzle the dal with fresh cream or coconut cream, if using. Add a squeeze of lemon juice for a bright flavor.

5. Serve:

   • Transfer the dal to a serving bowl. Garnish with fresh basil or cilantro leaves. Serve hot with steamed rice, naan, or roti.

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Optional Variations:

• Add roasted cherry tomatoes for a tangy, smoky kick.
• Use a mix of lentils (toor dal, masoor dal, and moong dal) for a richer texture.
• Replace basil with spinach or fenugreek leaves for a more traditional touch.