Level Up Your Comfort Meal! Pair Dal Tadka with delicious ADF Soul’s Red Chili pickle

Dal and rice is a comfort food duo that is commonly enjoyed in many Indian households. The combination of lentils and grains provides a balanced meal with essential nutrients. Dal Tadka takes things to the next level. This simple tempering method adds magic to the plain dal, giving a soothing taste that satisfies the soul. Let's crank it up a notch! A dollop of ADF Soul’s red chilli pickle, made with the goodness of 100% pure olive oil, can completely elevate the flavors. Upgrade your comfort food game right away!

Feeling burnt out? Rejuvenate yourself with a soul-satisfying Dal Tadka, simmered with love.

Simple & Delicious: Easy Dal Tadka Recipe

Dal Tadka recipe is easy to make with a few ingredients available in your pantry! Perfect for busy weeknights or to whip up a quick meal for lunch! Let's see how to make dal tadka at home with easy steps mentioned below:

Ingredients:

For the Dal:

¾ cup toor dal washed
¼ cup moong dal washed (optional)
2 tablespoons chana dal (Bengal gram) (optional)
3 cups water
½ teaspoon turmeric powder
1 teaspoon salt (or to taste)

For the Tadka:

2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
2 dry red chilies (broken)
1-inch ginger, minced
2-3 cloves garlic, minced
¼ teaspoon hing (asafoetida)
1 teaspoon red chili powder
Chopped coriander leaves (for garnish)
Lemon juice (for garnish) (optional)

Instructions to Make Simple Dal Tadka Recipe:

Rinse the dals: Wash the toor dal, moong dal (if using), and chana dal (if using) together in water. Rinse them well, at least 2-3 times, until the water runs clear.
Pressure cook the dal: Add the rinsed dals, water, turmeric powder, and salt to a pressure cooker. Cook on medium heat for 3-4 whistles after securely closing the pressure cooker. Depending on your pressure cooker, you might need to cook for a few more whistles until the dal is mushy.
Assemble: Open the pressure cooker carefully, let out any remaining steam and mash the cooked dal slightly by stirring the dal for couple of minutes. Transfer the cooked dal to a serving bowl.
Prepare the tadka: While the dal is cooking, heat ghee in a small pan or tadka pan over medium heat. When the ghee is hot, add the cumin seeds and let them sizzle for a couple of seconds.
Add the aromatics: Add the dry red chilies, ginger, and garlic to the pan and fry for a minute until fragrant. Be careful not to burn the garlic.
Temper the spices: Add hing and red chili powder to the pan and stir quickly. Remove the pan from heat immediately to prevent burning the spices
Pour the tadka over the dal: Pour the hot tadka over the cooked dal. The hot ghee will crackle as it hits the dal.
Garnish and serve: Garnish it with chopped coriander leaves and a squeeze of lemon juice (optional). Serve hot with rice, roti, paratha, naan, jeera rice, or ghee rice.

Elevate the Flavors of Dal Tadka with ADF Soul’s Red Chilli Pickle

ADF Soul’s Red chilli pickle isn’t just about adding spice factor but it simply adds distinct flavors to the dal tadka. The red chilies are blended with high-quality ingredients including cumin, black pepper, mustard seeds, aniseeds, fenugreek and coriander all soaked in 100% pure olive oil. Since the spice levels can differ as per the quantity. Start with a small dollop and gradually increase it until you find your perfect balance between the flavours of the pickle and Dal rice meal.

‘In a world of ever-changing food trends, dal tadka remains a classic dish.’

Simple Tips and Techniques to Make the Dal Tadka just like Restaurant-Style!

Here are some tips on how to make it just like restaurant-style or Dhaba at home:

Dal Variety: You can use various lentils to cook the dal. Toor dal is a popular choice, but you can also use moong dal (mung bean), masoor dal (red lentil), or a combination of both.
Soak well: Soaking the lentils for 30 minutes to an hour not only helps them cook faster but also makes them more digestible.
Tarka Magic: The tadka (tempering) is what elevates the flavor of dal. Use ghee for an extra rich taste, or vegetable oil for a lighter version.
Don't burn the garlic: It should be light brown and fragrant. Then add spices like red chili powder and garam masala.
Texture and Consistency: The ideal consistency of cooked dal should be somewhere between a thick soup and a stew. You can control this by adjusting the amount of water you add while pressure cooking the lentils. If the dal becomes too thick after adding the tadka, simply stir in some hot water to achieve the desired texture.
Garnish: Don't underestimate the power of garnishing! A simple sprinkle of chopped coriander adds a pop of color and freshness. (Optional) Squeeze lemon to add a refreshing and tangy taste over individual servings.

Conclusion

The classic combo of dal tadka and rice gets a fiery boost with Red Chilli Pickle in olive oil. Made with premium chilies and secret spices, this pickle adds a spicy kick to every bite. Perfect for spicy food lovers, it delivers a perfect balance of tang and spice, elevating your dal tadka recipe. So, what’s holding you back? Grab your jar of ADF Soul's Red Chilli Pickle today!