It is also used for dal tadka. Toor dal or tur dal, a small broken lentil of yellow color, the one used for dal tadka. This is an Indian variety of chickpea with a slightly different taste from the classic chickpea. The literal translation of Dal Tadka is Dal=lentil and tadka=tempering. Tadka or chaunk (in hindi) is a term we often use in Indian cooking for the process of adding seasoning to a dish. Now put it in a pressure cooker with 2 glass of water and salt and turmeric powder and pressure cook till 7-8 minutes after first whistle. Wash dal in running water and Soak dal in water for 10 minutes. Chana dal, often wrongly translated as “chickpea”. Kala chana, a kind of chickpea with brown to black skin. Let pressure releases automatically. It mostly involves adding spices like cumin seeds, mustard seeds, garlic, chilies, curry leaves etc. to hot oil or ghee. Heat butter in tadka pan.
chana dal tadka
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chana dal tadka 2020