Daal Tadka

Dal preparations can be eaten with rice, as well as Indian breads in North India. In India, it is eaten with rice and with a wheat flatbread called roti. The manner in which it is cooked and presented varies by region. In South India, dal is primarily used to make the dish called sambar. It is also used to make pappu that is mixed with rice.

Dal has an exceptional nutritional profile. It provides an excellent source of protein, particularly for those adopting vegetarian diets or diets which do not contain much meat. It is typically around 25% protein by weight, giving it a comparable protein content to meats. It is also high in carbohydrates whilst being virtually fat-free. It is also rich in the B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc.

Ingredients

Yellow lentil( Moong dal) 2 cups
Water: 4 cups
Tomatoes: 2
Sambhar powder: 1sp
Turmeric: 1/4 sp
Salt to taste

For tadka(tempering)
Oil: 2-3sps
Jeera(Cumin): 1sp
Red chilies: 2-3
Curry leaves: 4-5

Method:

In a cooker, pressure cook the washed Daal with 4 cups water
Let it cook for 2-3 whisels
Then once the cooker cools down, remove & keep aside
In a deep dish Add 2sps oil, add tomatoes chopped & fry
Then add slat & sambhar powder mix till tomatoes are mushy
Add the cooked daal, water little for pouring consistency
bring to a good boil, Remove in the serving dish

Lastly prepare the Tempering
In a small temering vessel add oil & heat
Add mustard leaves & let it splatter 
Add curry leaves, jeera( cumin) & Redchilies
Pour over the Prepared daal...

Daal Tadka ready, I have served it with Rice & Grilled Chicken