Dal tadka is a very popular dal preparation offered in Punjabi dhabas and restaurants in India. It is very easy to prepare this in the restaurant style. Dal tadka is a Punjabi dish in which the boiled dal is cooked with onion and tomato mixture and then tempered in the end with ghee and spices. Tadka means tempering/frying in the oil with spices. I have used a combination of arhar dal (toor dal/split pigeon peas) and chana dal (Bengal gram). You can use any dal (lentils) as per your liking and taste. People often confuse dal fry with dal tadka. In dal fry, boiled dal is cooked with onion and tomato mixture and tempered once. In dal tadka the tempering happens twice. Otherwise, both dal preparations are the same to me with only difference being in the name – one is in English (fry) and the other is in Hindi (tadka). Dal tadka is a comfort food with full of protein source, which can enjoyed with just plain rice or roti.
Dal makhani, a very popular dal in Punjab and in North India. Dal makhani is very rich, creamy and buttery with full of flavour and aroma. Every restaurant has its own delicacy of making dal makhani. Dal makhani is very smooth and has a velvety texture, as it is made of black urad dal and rajma with butter and cream. Traditionally this dal is cooked slowly, for hours, on charcoal.
Tomato pappu/dal (tamatar ki dal in hindi) is very famous in Andhra cuisine and is very common and prepared in every house as per their way. Tomato pappu is a very simple dal, very easy to prepare. One of our famous combinations with this tomato dal is raw Mango chutney and fried crisps or papad (we call it badi, in Telugu vadiyalu , made of rice paste). At home we call it tamatar ki dal, we often cook tomato dal as it often goes well with any side dish you like.
Gongura pappu or khatti bhaji ki dal (gongura dal) is very famous in Andhra cuisine. Gongura leaves (sorrel leaves) or khatti bhaji we call, are used more in Andhra than any other parts of the region. You get two types of gongura (sorrel leaves) one with green stem and the other red stem, green leaves with red stem seem to be more sour, but both are same. Any dish with gongura , is my favourite.
Dosakaya pappu (yellow cucumber dal) is a popular dal in Andhra and commonly prepared dal in each house in Andhra. Indian yellow cucumber, also popularly known as the Dosakaya in telugu is a popular vegetable in Andhra Pradesh) . Dosakaya or yellow cucumber is small, round or oval in shape with dark and light green to bright yellow colour. In Andhra few people call it as Budamkaya.
Thotakura or Arai keerai or Amaranth leaves (green leaf Dal) is very popular in India and in every house it is made differently. This Dal is often made in our house; it can be eaten with plain rice, roti (chapathi) or with my favourite rice dish called Ragi (millet flour) ka Mudda (cooked rice mixed with Ragi powder). Green leaves are a very good source of iron and is considered to be highly nutritional value food.
Kacchi mirchi ki dal is very popular in our sides that is in my grandmas place anantapur, guntakal and other places (Andhra side). We use mostly toor dal, if we are making any dal for rice. With that dal we make varities of dal like tomato dal, katti dal (sour dal), mango dal, palak dal(spinach dal), methi dal(fenugreek dal), kaddu dal ( orange pumpkin) and many more. Soon I will show you these recipes.
Methi dal (menthe kura in telugu) is common in every house and it is a very nutritious dish also. Dal is a common dish, if you add any vegetables, it becomes special dal like palak dal(spinach dal), mango dal, green chillies dal (kacchi mirchi kid dal), tomato dal, pumpkin dal, tamarind leaves (chugar ki dal)dal etc.
Mango dal (mamidikaya pappu) is very popular in Andhra side. In Vishakhapatnam and other near by places it’s popular. As soon as the mango season comes mango dal is prepared among other dishes. In vegetarian, I make raw mango chutney and mango pickle, mango rice and in non-veg in fish curry, I add mango pieces, you can see it in my recipes.
Palak dal/palak pappu (Spinach dal) is very popular in India and in every house it is made differently. Spinach and dal combination with tempering makes this dal more delicious healthy and whole meal treat. Spinach is a very good source of iron and is considered to be highly nutritional value food. This dal is often made in our house; it can be eaten with plain rice, roti (chapathi) or with my favourite rice dish called ragi(millet) ka mudda (cooked rice mixed with ragi powder).