Dal Tadka

This is traditional 'tadka' or tempering made with a sizzling mixture of tomatoes, ginger, garlic, spices and aromatics. This 'tadka' is poured over the boiled dal which adds depth and complexity to make it more delightful and satisfying to enjoy.

Directions to Cook Dal Makhani

• Soak 1/2 cup whole Urad Dal (Balck lentil], 1/8 cup Rajma (Kidney beans]
• Next day, wash the mixed dals and pressure cook for 30 mins or until completely cooked.
• Heat the saucepan, add Dal Makhani Tadka and then add boiled dal.
• Add water if required and simmer for about 30 mins or until dal has a smooth consistency.
• Add some cream or coconut milk (optional]
• Serve hot with naan, parantha or rice.