Dahi Tadka
Dahi Tadka
Ingredients
For the Dahi Tadka
- 2 tablespoons ghee or oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 pinch hing
- 2 dried red chilies
- 1 green chili, chopped
- 1 sprig curry leaves
- 1 tablespoon garlic, minced
- 1 onion, finely chopped
- 1 teaspoon kasoori methi
- 1/3 teaspoon turmeric powder
- 1 tablespoon Kashmiri red chili powder
- 1/4 teaspoon garam masala
- 1 salt, to taste
- 2 cups curd, beaten
- 1/4 cup coriander leaves, chopped, plus more for garnish
Instructions
- 1
Heat a pan over medium heat. Add 2 tablespoons of ghee or oil to the pan.
⏱️ 1 min
- 2
Once the ghee or oil is hot, add 1/2 teaspoon of cumin seeds and 1/2 teaspoon of mustard seeds. Allow them to splutter, which should take about 30 seconds to 1 minute.
⏱️ 1 min
- 3
Add a pinch of hing, 2 dried red chilies, the chopped green chili, and the sprig of curry leaves to the pan. Sauté these ingredients briefly for about 30 seconds until fragrant.
⏱️ 1 min
- 4
Next, add 1 tablespoon of minced garlic and 1 finely chopped onion to the pan. Sauté them until the garlic is aromatic and the onion becomes translucent, about 2-3 minutes.
⏱️ 3 min
- 5
Incorporate 1 teaspoon of kasoori methi, 1/3 teaspoon of turmeric powder, 1 tablespoon of Kashmiri red chili powder, and 1/4 teaspoon of garam masala into the pan.
⏱️ 1 min
- 6
Add salt to taste. Mix all the spices thoroughly with the sautéed onions and garlic, and continue to cook for about 1 minute until the spices are fragrant and well combined.
⏱️ 1 min
- 7
Turn off the heat source.
- 8
Pour 2 cups of beaten curd into the pan.
⏱️ 1 min
- 9
Add the chopped coriander leaves to the mixture.
⏱️ 1 min
- 10
Mix everything well until the beaten curd is fully incorporated with the tadka and spices, creating a creamy, orange-hued Dahi Tadka.
⏱️ 1 min
- 11
The Dahi Tadka is now ready to be served. Enjoy it with rice, roti, or bread, garnished with fresh coriander leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dahi Tadka
For the Dahi Tadka
- 2 tablespoons ghee or oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 pinch hing
- 2 dried red chilies
- 1 green chili, chopped
- 1 sprig curry leaves
- 1 tablespoon garlic, minced
- 1 onion, finely chopped
- 1 teaspoon kasoori methi
- 1/3 teaspoon turmeric powder
- 1 tablespoon Kashmiri red chili powder
- 1/4 teaspoon garam masala
- 1 salt, to taste
- 2 cups curd, beaten
- 1/4 cup coriander leaves, chopped, plus more for garnish
Instructions
- 1
Heat a pan over medium heat. Add 2 tablespoons of ghee or oil to the pan.
⏱️ 1 min - 2
Once the ghee or oil is hot, add 1/2 teaspoon of cumin seeds and 1/2 teaspoon of mustard seeds. Allow them to splutter, which should take about 30 seconds to 1 minute.
⏱️ 1 min - 3
Add a pinch of hing, 2 dried red chilies, the chopped green chili, and the sprig of curry leaves to the pan. Sauté these ingredients briefly for about 30 seconds until fragrant.
⏱️ 1 min - 4
Next, add 1 tablespoon of minced garlic and 1 finely chopped onion to the pan. Sauté them until the garlic is aromatic and the onion becomes translucent, about 2-3 minutes.
⏱️ 3 min - 5
Incorporate 1 teaspoon of kasoori methi, 1/3 teaspoon of turmeric powder, 1 tablespoon of Kashmiri red chili powder, and 1/4 teaspoon of garam masala into the pan.
⏱️ 1 min - 6
Add salt to taste. Mix all the spices thoroughly with the sautéed onions and garlic, and continue to cook for about 1 minute until the spices are fragrant and well combined.
⏱️ 1 min - 7
Turn off the heat source.
- 8
Pour 2 cups of beaten curd into the pan.
⏱️ 1 min - 9
Add the chopped coriander leaves to the mixture.
⏱️ 1 min - 10
Mix everything well until the beaten curd is fully incorporated with the tadka and spices, creating a creamy, orange-hued Dahi Tadka.
⏱️ 1 min - 11
The Dahi Tadka is now ready to be served. Enjoy it with rice, roti, or bread, garnished with fresh coriander leaves.
⏱️ 1 min