Chapati was a rare dish at home during my childhood. Amma used to make this yellow dal without onion and garlic. Those days, we didn’t prefer dal; we asked for vegetable kurma. But over the years, when I started cooking independently, I developed a liking for this simple South Indian dal tadka. The secret ingredient, the star ingredient in this recipe is lemon juice. Amma used to cook the dal in an open pot, the traditional soapstone vessel, kalchatti in Tamil. The dish made on a soapstone vessel had its unique taste. On festivals and other days when you do not eat onion or garlic, you can make this simple dal tadka. Amma adds potato in this dal, but you can skip it or add carrots. Dal tadka is one of the staple foods in Indian cuisine. It is a very comfort food. Usually, we add masala powders, onion, and garlic. I love the dal with onion and garlic, but this one is very comforting too. Also check out our complete collection of No onion no garlic recipes
Add ½ cup moong dal to a vessel and wash it well. Add ¾ cup water, green chili, ginger, and turmeric powder.
Pressure cook for 3-4 whistles and keep it aside.
Add 3 tsp oil to a pan and add mustard seeds. Once they start to crackle add asafoetida and curry leaves. Add 1 finely chopped tomato and saute for a minute.
Add ½ potato cut into small cubes. You can add carrots also instead of potatoes. Mix well Add the sambar powder, turmeric powder, and salt.
Mix well and add 1 cup of water Let this boil. Allow the potato to cook, and let it become soft.
Now add the cooked dal to this.
Add water to adjust the consistency. Mix well and boil for 2 minutes.
Switch off. Garnish with coriander leaves. Add 2 tsp lemon juice now and mix well.
Serve with hot chapathi.
You can skip the sambar powder and add red chili powder or add 2-3 extra green chilis Lemon juice is the main ingredient, so do not skip it. No onion no garlic South Indian dal tadka pairs well with rice and roti.
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