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A tangy and aromatic lentil curry from Hyderabad, made with toor dal, tamarind, and a double tempering of spices. This flavorful dal is a perfect comfort food, best enjoyed with steamed rice.
For 4 servings
Rinse the toor dal thoroughly until the water runs clear. Soak it in fresh water for at least 30 minutes, then drain completely.
In a pressure cooker, combine the drained dal, chopped tomatoes, turmeric powder, 1 tsp red chili powder, and salt. Add 3 cups of water. Secure the lid and pressure cook on medium heat for 4-5 whistles (about 15 minutes) until the dal is completely soft. Allow the pressure to release naturally.
Once the pressure has settled, open the cooker. Whisk the dal vigorously until it becomes smooth and creamy. Set aside.
Prepare the base masala. Heat 1 tbsp of ghee in a separate pan over medium heat. Add mustard seeds and cumin seeds; let them splutter for about 30 seconds. Add the curry leaves and slit green chilies, and sauté for another 30 seconds until fragrant.
Add the finely chopped onions to the pan and cook until they turn soft and golden brown, which should take 5-7 minutes. Stir in the ginger-garlic paste and cook for one minute until the raw aroma disappears. Add the coriander powder, mix well, and cook for 30 seconds.
Pour this cooked onion masala into the whisked dal. Add the tamarind pulp and 1/2 cup of water if the consistency is too thick. Mix everything well and bring the dal to a gentle simmer. Let it cook on low heat for 5-7 minutes to allow the flavors to meld.
Prepare the final tempering (tadka). In a small tadka pan, heat the remaining 2 tbsp of ghee on medium heat. Add the sliced garlic and fry until light golden brown (about 1-2 minutes), being careful not to burn it. Add the broken dried red chilies and hing, and sauté for 20 seconds.
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A tangy and aromatic lentil curry from Hyderabad, made with toor dal, tamarind, and a double tempering of spices. This flavorful dal is a perfect comfort food, best enjoyed with steamed rice.
This hyderabadi recipe takes 40 minutes to prepare and yields 4 servings. At 297.68 calories per serving with 11.19g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Turn off the heat, then immediately add the Kashmiri red chili powder and swirl the pan to mix. Instantly pour this sizzling tempering over the simmering dal. Garnish with freshly chopped coriander leaves and serve hot with steamed rice or roti.
Substitute ghee with a neutral vegetable oil or coconut oil for a completely plant-based dish.
Add 1-2 tablespoons of masoor dal (red lentils) along with the toor dal. Masoor dal breaks down completely, lending a creamier consistency.
Add diced vegetables like carrots, bottle gourd (lauki), or drumsticks to the pressure cooker along with the dal for added nutrition and texture.
For a Sattvic version, you can skip the onion and garlic. The dal will still be flavorful from the other spices and tamarind.
Toor dal is an excellent source of protein, which is essential for muscle repair, building tissues, and overall body function, making it a great choice for vegetarians and vegans.
The lentils provide a significant amount of dietary fiber, which aids in digestion, prevents constipation, promotes gut health, and helps maintain stable blood sugar levels.
Spices like turmeric (curcumin), garlic (allicin), and cumin contain powerful anti-inflammatory and antioxidant properties that help strengthen the immune system and fight off infections.
This dal is low in saturated fat and rich in fiber and potassium. These nutrients contribute to better heart health by helping manage cholesterol levels and maintain healthy blood pressure.
One serving of Hyderabadi Dal Tadka contains approximately 280-320 calories, depending on the amount of ghee used. It's a balanced dish with protein, carbs, and healthy fats.
Yes, it is very healthy. It's an excellent source of plant-based protein and dietary fiber from lentils. The spices used also offer various health benefits, including anti-inflammatory properties.
The primary difference is the addition of tamarind pulp in the Hyderabadi version, which gives it a distinct tangy and sour flavor profile not typically found in a standard North Indian Dal Tadka.
Absolutely. You can cook the dal in a regular pot with a lid. It will take longer, about 45-60 minutes, for the dal to become completely soft. Make sure to add more water if needed during cooking.
Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat thoroughly before serving. For best results, you can make a fresh tadka when reheating.
If the dal is too thick, simply add some hot water and simmer for a few minutes until you reach the desired consistency. If it's too thin, let it simmer uncovered for a longer time to allow some water to evaporate and thicken it.