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Punjabi dal tadka is a hearty and comforting dish that is easy to make for a quick weeknight or for company. It can be served with rice or roti.


Servings

4 serving

Total time

55 minutes


Ingredients

  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • 1 onion (Medium , finely chopped)
  • 2 chilies (Green , slit)
  • 1 ginger (" , finely grated)
  • 2 cloves garlic (, finely minced)
  • 1 tomato (Medium , finely chopped)
  • supermarket roast chicken, approximately 200g once shredded (Kashmiri Red (adjust as per taste))
  • supermarket roast chicken, approximately 200g once shredded
  • 1 tsp coriander (Ground)
  • to taste Salt
  • 2 chilies (Dry Red)
  • 1 tsp Cumin seeds
  • supermarket roast chicken, approximately 200g once shredded (/ Hing (optional))


Method

  1. Cook toor dal & chana with turmeric until soft and almost mushy. Keep ready.
  2. Heat 1tsp each of ghee and oil in a saucepan, add onion, green chilies, ginger and garlic; cook till the onions are lightly browned around the edges.
  3. Add the chopped tomato, salt, red chili powder, turmeric and cook till the tomato is cooked and mushy.
  4. Add the cooked dal mixture, enough water to get to desired consistency, coriander powder and simmer till the dal thickens just a little bit.
  5. For the tempering: In a small pan, heat 1tsp each of ghee and oil, add red chilies, cumin seeds and hing (if using). Once the seeds splutter, pour the tadka over the cooked dal. Serve with rice or roti.
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