## Dal Tadka Recipe Flavored with Lemon and Coriander (North Indian Recipes Style)
Discover how to make a delicious and authentic **Dal Tadka Recipe Flavored with Lemon and Coriander** with this easy-to-follow recipe. A traditional **North Indian Recipes Lunch**, this dish is **High Protein Vegetarian** and perfect for any occasion.
**Yields:** 3 servings
**Prep time:** 10 minutes
**Cook time:** 30 minutes
**Total time:** 40 minutes
**Cuisine:** North Indian Recipes
**Course:** Lunch
**Diet:** High Protein Vegetarian
### Ingredients for Dal Tadka Recipe Flavored with Lemon and Coriander:
* 1 cup Yellow Moong Dal (Split)
* 1 tablespoon Butter
* 1 teaspoon Ghee
* 1 inch Ginger – grated
* 1/4 teaspoon Cumin seeds (Jeera)
* 1/2 teaspoon Turmeric powder (Haldi)
* 1 Bay leaf (tej patta) – torn into half
* 2 Green Chillies – slit
* 4 sprig Coriander (Dhania) Leaves – finely chopped
* Lemon juice – as required
* Salt – to taste
### Step-by-Step Instructions to Make Dal Tadka Recipe Flavored with Lemon and Coriander:
1. cook the lentils (split moong dal) with 2 and half cups of water, turmeric powder and salt until soft.
2. Whisk the dal if you like a finer texture, else let the dal have grainy texture.
3. Allow it to rest in the pan/pressure cooker it was cooked.
4. Heat a teaspoon of ghee in a small pan; add in the cumin seeds and allow it to crackle.
5. Next add in the ginger, green chillies and bay leaf and stir fry for a few seconds.
6. Add the seasoning to the cooked lentils.
7. Give the lentils along with the seasoning a brisk boil , add in the butter and adjust the salt levels to suite your taste.
8. After a couple of minutes of boiling the dal, turn off the the heat, squeeze in the lemon juice and stir in the chopped coriander leaves.
9. Transfer the Dal Tadka to a serving bowl and Serve Dal Tadka along with Phulkas and Kachumber Salad for a weekday meal.
### Tips for the Best Dal Tadka Recipe Flavored with Lemon and Coriander:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
### Related Recipes:
* [Pyaaz Ki Kachori Recipe](https://www.evatika.com/directory-recipe/listing/pyaaz-ki-kachori-recipe/)
* [Besan Capsicum Ki Sabzi Recipe](https://www.evatika.com/directory-recipe/listing/besan-capsicum-ki-sabzi-recipe/)
* [Kathirikai Sundakkai Vathal Kuzhambu Recipe](https://www.evatika.com/directory-recipe/listing/kathirikai-sundakkai-vathal-kuzhambu-recipe/)
