Dal Tadka

Dal Tadka is a simple everyday comfort food eaten with rice. There are several ways of preparing dal tadka which uses slightly different Lentils and process. I try to use very less spices and as much as possible use fresh herbs and spices.

Ingredients:

• 1 cup toor dal 
• 1 cup moong dal
• ▢1 teaspoon turmeric powder
• ▢1.5 teaspoon salt divided, adjust to taste
• ▢4 cups water
• ▢1 inch ginger
• ▢1 green chili
• ▢1.5 tablespoons ghee 22 ml, also known as clarified butter or use oil
• ▢1 teaspoon cumin seeds
• ▢1 teaspoon cumin powder
• ▢
• ▢1 medium onion 150 grams, chopped
• ▢2 medium tomatoes chopped
• ▢1/2 teaspoon coriander powder
• ▢1/4 teaspoon kashmiri red chili powder
• ▢1/8 teaspoon red chili powder or adjust to taste
• ▢2 tablespoons chopped cilantro
• ▢1 teaspoon kasuri methi crushed, dried fenugreek leaves
• 1 Tablespoon Butter
• 1 Tablespoon oil

Tempering/Tadka

• ▢2 teaspoons ghee 10 ml
• ▢8 large garlic cloves chopped
• ▢1/4 teaspoon hing/asafoetida
• ▢2 dried red chilies
• ▢1/4 teaspoon kashmiri red chili powder

Instructions 

• Pressure cook add toor dal and moong dal along with turmeric, 1 teaspoon salt and 3 cups water.
• Pressure cook for 4 whistle on high heat then lower the heat and let it cook for 3 to 4 minutes. Let the pressure release naturally. If using an Instant Pot, cook on high pressure for 8 minutes with natural pressure release. Set it aside.
• Meanwhile grate 1-inch ginger and cut green chili. Set it aside.
• In a heavy bottom pan, heat butter and oil on medium heat. Once hot, add the cumin seeds. Saute for few seconds until fragrant.
• Then add onions, cook for around 3 to 4 minutes until they are soft and start changing color.
• Add the ginger-green chili. Cook for 1 to 2 minutes until the raw smell goes away.
• Add the chopped tomatoes along with 1/2 teaspoon salt and mix. Cover and cook for 7 to 8 minutes until tomatoes are very soft and cooked.
• Then add the coriander powder, cumin powder, kashmiri red chili powder. Stir the spices with the masala for few 30 seconds.
• Add the boiled dal to the pan and mix. Add more water if the dal is thick. Let the dal simmer for 3 to 4 minutes. Add crushed kasuri methi.
• For the tempering/tadka, heat 2 teaspoons ghee in a small pan. Once the ghee is hot, add 2 chopped garlic cloves. Also add hing and dried red chilies.
• Cook for one minute until the garlic starts changing color. Add kashmiri red chili powder remove pan from heat.
• Pour tempering over the dal and mix.