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Ingredients for Dal Tadka:

(TspTeaspoon; TbspTablespoon)

Toor/Arhar Dal 1 cup (200 gms)

For Boiling Dal:
Turmeric Powder 1/2 tsp
Refined Oil 2 tsp
Water 2.5 cups

Tempering:
Cumin Seeds 1 tsp
Hing(Asafoetida) two pinches (1/8 tsp)
Garlic chopped 2 tbsp (16 gms)

Ingredients:
Onion, chopped 1 big (100 gms)
Ginger chopped 1” piece (1 tbsp)
Green Chillies, chopped 3
Tomatoes, chopped 2 small (120 gms)
Ghee 34 tbsp
Coriander leaves for garnish 2 tbsp

Spice Powders:
Turmeric Powder 1/2 tsp
Red Chilli Powder 1.5 tsp
Coriander Powder 1 tsp
Garam Masala Powder1/4 tsp

For the Tadka:
Ghee 2 tbsp
Hing (asafoetida) 1/4 tsp
Cumin Seeds 1 tsp
Garlic, roughly chopped 1 tbsp
Whole Red Chillies 3
Kashmiri Chilli Powder 1 tsp

Preparation:

Wash and soak the Toor dal in water for 3060 mins.
Peel and chop the ginger & garlic cloves. Also chop the onions, green chillies, tomatoes and the coriander leaves.

To pressure cook:
Add the drained and soaked dal to a pressure cooker.
Now add 1/2 tsp turmeric powder, 2 tsp oil and 2.5 cups of water.
Pressure cook for 34 whistles.
Allow it to release pressure and lightly whisk to give the desired consistency.
Add 1/2 cup water if required.

Process:

Heat 34 tbsp ghee in a pan.
Add 1 tsp cumin seeds and hing. Once it splutters, give a stir, add the chopped garlic and fry on medium heat for around 1 min till it’s light brown.
Add the chopped onions and fry on medium heat for 34 mins and then add the chopped ginger & green chilies.
Fry on medium heat for 1 min.
Now add the chopped tomatoes & give it a stir.
Add the spice powders and 1 tsp salt. Mix and fry on medium to low heat for 45 mins till tomatoes are soft.
Now add the boiled dal and mix it well.
Season with 1/2 tsp salt & cook on low heat for 5 mins. You can add some more water if required.

Tadka:
Heat 2 tbsp ghee in a tempering spoon or small kadai and then add the cumin seeds and hing (asafoetida).
Give a stir and then add the chopped garlic. Fry on medium heat for 30 secs and then add the whole red chillies. Fry on medium heat for 30 secs & switch off heat.
Add the Kashmiri chilli powder & give a mix.
Pour it on top of the dal, and mix it well.
Finally garnish the dal with chopped coriander leaves and serve.







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