Dahi Tadka is basically plain yogurt tempered with aromatic Indian spices in Ghee or oil. The tadka (tempering) gives an amazing spicy flavor to the plain yogurt. Hence, you feel like you made something fancy, with very less efforts. I use plain Greek Yogurt and that becomes my high protein lunch!
Dahi Tadka is my go-to lazy option to have leftovers or roti or rice or thepla with. It’s like a fancy raita that makes a really good Indian side. My husband is the happiest when I make Dahi Tadka. This recipe takes less than 10 minutes to make, a good option for unplanned family gatherings.
Dahi Tadka
Ingredients
Instructions
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Get all the ingredients ready as mentioned (chopped,minced etc).
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Heat ghee/oil in a small deep pan on medium heat.
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After a minute, once the oil is hot, add mustard and cumin seeds. Wait till they crackle.
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Add asafoetida and then curry leaves. Keep distance from the pan as the leaves crackle.
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Add green chilies and garlic. Let them lightly roast.
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Add onion and sauté it till it gets transparent.
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Add salt and paprika. Stir and mix everything well.
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Turn off the heat and pour the prepared tempering over yogurt.
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Stir and mix well.
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Garnish with cilantro and serve with roti/rice or just as it is.
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Take yogurt in a large bowl and whisk it using is a beater or spoon. Add 1-2 tablespoons of water for a creamy consistency especially if using Greek yogurt.
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Take yogurt in a large bowl and whisk it using a beater or spoon. Add 1-2 table spoons of water for a creamy consistency especially if using Greek yogurt.
