✨ Tadka Dal with Whole Coriander

A wholesome Indian lentil dish elevated by a bold tadka featuring roasted whole coriander seeds. Perfect with rice or roti!

🧂 Ingredients:
For the Dal:
½ cup toor dal (or moong/masoor dal)

2 cups water

¼ tsp turmeric powder

Salt to taste

1 small tomato, chopped

1–2 green chilies, slit

1 tsp grated ginger

For the Tadka (Tempering):
2 tbsp ghee or oil

1 tsp whole coriander seeds (slightly crushed)

½ tsp cumin seeds

2–3 garlic cloves, thinly sliced

1–2 dried red chilies

A pinch of hing (asafoetida)

6–8 fresh curry leaves

Optional: ¼ tsp red chilli powder

👨🍳 Instructions:
1. Cook the Dal:
Rinse the dal thoroughly and pressure cook it with water, turmeric, tomato, green chilies, and ginger until soft (3–4 whistles).

Mash lightly and add salt. Simmer for 5 minutes. Adjust consistency as needed.

2. Prepare the Tadka:
Heat ghee in a small pan.

Add slightly crushed coriander seeds and cumin seeds. Let them sizzle and release their aroma.

Add garlic, dried red chilies, and hing. Sauté until garlic turns golden.

Add curry leaves (be careful—they splutter!) and red chili powder (if using).

Immediately pour this hot tadka over the simmering dal.

3. Serve:
Stir gently and garnish with fresh coriander.

Serve hot with steamed rice, jeera rice, or phulkas.

🌿 Welza Tip:
Use Welza Whole Coriander Seeds for the most aromatic and flavorful tadka. Lightly crush them with a mortar and pestle just before using to release their essential oils.