Achaari Daal Tadka – Instant and Flavorsome

Published On March 31, 2017
In Article
By Heena Bharat
2 comments

Prep Time
5 minutes
Cook Time
10 minutes
Difficulty Level
Beginner

Ingredients

Daal - Moong, Masoor and Arhar Daal (2 tablespoon each, mixed together)
Turmeric powder - 1/2 tablespoon
Red chili powder - 1/2 tablespoon
Coriander powder - 1/2 tablespoon
Ciba Taaza Achari Masaala - 1/2 tablespoon (easily available in market)
Garam masala - 1/2 tablespoon
Water - 2 cups
Jeera - 1/2 tablespoon
Ghee - 2 tablespoon
Kashmiri lal mirch dry - 1-2
Pinch of hing/asafoetida
Chopped green chilies - 2
Fresh curry leaves - 1 tablespoon
Chopped coriander leaves for garnish
Salt to taste

Instructions

Rinse and wash mixed daal in running water. Take this washed daal in a pressure cooker.
Add hing, salt, turmeric, red chili and coriander powder to it. Add water and allow 2 whistles on lower to medium flame.
Check once the daal is cooked well. Let's begin with the tadkaa now.
Heat ghee in a pan and add jeera, dry red chilies, curry leaves and chopped green chilies. Saute the mix for a second.
Add 1 tablespoon of boiled daal to the pan now and mix "Ciba Taaza Achari Masala" to it. Cook the mix for half a minute on medium flame.
Add remaining daal to the pan now. Check the consistency of the daal. You may add some more water if you want. Add some garam masala to it and mix well. Let the mix on medium flame for more 2 minutes.
Switch off the flame now. Garnish the Achaari daal tadka with freshly chopped coriander leaves.

Servings : 2-3
Ready in : 15 minutes
Special Category : Healthy Food, Jhatpat Cooking (5 Min)
Recipe Type : Dinner, Lunch

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Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!