Punjabi Dal Tadka (Yellow Lentil Dal) Ingredients

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Experience the comforting and hearty flavors of Punjab with our Punjabi Dal Tadka Ingredients Bundle. This bundle includes all the essential ingredients to prepare a delicious and authentic Yellow Lentil Dal at home. Featuring high-quality yellow lentils, aromatic spices like cumin, turmeric, and garam masala, along with fresh garlic and ginger, this set ensures a rich and flavorful dal. Perfect for those who love traditional Indian cuisine and want to enjoy a wholesome, homemade meal.

Grouped product items
Product Name	Qty
ASAFOETIDA Hing Powder 100g €2.15
KTC Butter Ghee 500g €10.45	Out of stock
East End Cumin Whole 700g €9.75
East End Chana Dall 2kg €6.55
EAST END Red Split Lentils 2kg €8.75
East End Chilli Powder Extra Hot 400g €6.15
HEERA- Turmeric Powder 1kg €5.35

Punjabi Dal Tadka (Yellow Lentil Dal) Ingredients

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Ingredients

Toor Dal – 100g
Bengal Gram (Chana Dal) – 50g
Red Lentils (Masoor Dal) – 50g
Onion, Sliced – 1
Ginger Carlic, Crushed – 1 tbsp
Green Chilli, Chopped – 1
Tomato, Chopped – 1
Red Chilli Powder – ½ tsp
Turmeric Powder – ¼ tsp
Water – 700ml
Ghee (Oil) – 4 tsp
Salt – ½ tsp
Coriander, Chopped – To Garnish
Cumin Seeds – ½ tsp
Cloves Garlic, Chopped – 2
Dry Red Chilli – 1
Asafoetida – A Pinch

Method

Step 1: Wash toor dal, chana dal, and red lentil and cook them in 450 ml water mixed with salt using a pressure cooker. Turn off flames at the end of the fourth whistle. Open the lid only after the accumulated pressure is released normally, and keep it aside. Alternatively, if pressure cooker is not available, you can cook them in a pot covered with a lid. Cook for around 30 minutes, until the dal becomes squishy so that you can smash them easily using a spoon
Step 2: Sauté the sliced onion in 2 tsp ghee heated in a pan. Add ginger garlic mix and green chilli, and sauté for 30-40 seconds more. Add tomato and sauté until they turn soft. Now add turmeric and red chilli powder, and mix well.
Step 3: Transfer the cooked dal mix into the pan, and stir well. Add 250 ml of water and mix well. Adjust the taste with salt at this step. Cook on medium heat, occasionally stirring, until the gravy is relatively thick and smooth (around 6 minutes). Turn off the heat, and transfer the dal mix to a large bowl.
Step 4: At this step, it is time to prepare the tempering in small pan. Heat remaining 2 tsp ghee in the pan, and put cumin seeds into it. At the sizzling noise, add garlic, dry red chilli and asafoetida, and stir well. Stop cooking when the garlic becomes light brown in colour.
Step 5: Pour the tempering over the dal mix in the bowl. Optionally, you can garnish with coriander leaves, and serve with cooked rice dishes.

More Information
SKU	punjabi-dal-tadka-yellow-lentil-dal-ingredients
Product Overview	Ingredients Toor Dal – 100g Bengal Gram (Chana Dal) – 50g Red Lentils (Masoor Dal) – 50g Onion, Sliced – 1 Ginger Carlic, Crushed – 1 tbsp Green Chilli, Chopped – 1 Tomato, Chopped – 1 Red Chilli Powder – ½ tsp Turmeric Powder – ¼ tsp Water – 700ml Ghee (Oil) – 4 tsp Salt – ½ tsp Coriander, Chopped – To Garnish Cumin Seeds – ½ tsp Cloves Garlic, Chopped – 2 Dry Red Chilli – 1 Asafoetida – A Pinch Method Step 1: Wash toor dal, chana dal, and red lentil and cook them in 450 ml water mixed with salt using a pressure cooker. Turn off flames at the end of the fourth whistle. Open the lid only after the accumulated pressure is released normally, and keep it aside. Alternatively, if pressure cooker is not available, you can cook them in a pot covered with a lid. Cook for around 30 minutes, until the dal becomes squishy so that you can smash them easily using a spoon Step 2: Sauté the sliced onion in 2 tsp ghee heated in a pan. Add ginger garlic mix and green chilli, and sauté for 30-40 seconds more. Add tomato and sauté until they turn soft. Now add turmeric and red chilli powder, and mix well. Step 3: Transfer the cooked dal mix into the pan, and stir well. Add 250 ml of water and mix well. Adjust the taste with salt at this step. Cook on medium heat, occasionally stirring, until the gravy is relatively thick and smooth (around 6 minutes). Turn off the heat, and transfer the dal mix to a large bowl. Step 4: At this step, it is time to prepare the tempering in small pan. Heat remaining 2 tsp ghee in the pan, and put cumin seeds into it. At the sizzling noise, add garlic, dry red chilli and asafoetida, and stir well. Stop cooking when the garlic becomes light brown in colour. Step 5: Pour the tempering over the dal mix in the bowl. Optionally, you can garnish with coriander leaves, and serve with cooked rice dishes.