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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse the dal thoroughly with clean water 3-4 times. Add double the amount of water to the dal and pressure cook it on medium flame until 4-5 whistles. Once the cooker cools down, mash the dal well and add water as needed to achieve the desired consistency.
Heat oil or ghee in a pan. Once hot, add cumin seeds and let them splutter. Add asafoetida, turmeric powder, red chili powder, chopped green chilies, and a little chopped coriander leaves to prepare the tempering.
Mix the cooked dal into the tempering and add salt according to taste. Cook until it comes to a boil.
Garnish with chopped coriander leaves on top.
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You can substitute ghee with oil for a vegan version.
Can I use a different type of lentil?
Yes, you can use moong dal or masoor dal as alternatives.
How do I know when the dal is cooked?
The dal should be soft and easily mashable.
Can I skip the asafoetida?
Yes, but it adds a unique flavor to the dish.
What can I serve with Jeera Dal Tadka?
It pairs well with rice or roti.
How can I make the dal spicier?
Increase the amount of red chili powder or add more green chilies.
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