Ghee dal tadka

Dal, rice and a heap of desi cow ghee to it! Yummm…it’s the lunch I crave for as its one of those comfort food I slurp while eating. Dal in India is more of a necessity in many houses. It one such food which gives a homely feeling. Dal is loaded with proteins and vitamins. In 100 gm of cooked dal there is 20% protein, 52% carbohydrates, cholesterol 4%, 5% fat and several minerals as well. The different types of dals used widely in India are pigeon pea, chana dal, yellow split peas, mung dal, urad dal, masoor dal, rajma dal etc.

Tadka is a hindi word used for tempering. When the spices and herbs are fried in ghee it gives an amazing aroma and the release of essential oils from the spices enhances the flavour of the dal. No amount of junk foods can replace the incredible dal. It is served with roti in the morning, with rice during the lunch and even during dinner. Dal occupies it place throughout the day. Though every region has slight differences in the preparation of dal, but the love for dal tadka remains.