Ingredients:-
For Dal:-
1 cup Arhar / Tuvar dal
1 or 2 chopped green chilies
1 medium sized chopped onion
2 medium sized chopped tomato
½ inch ginger, finely chopped or grated
1 tsp turmeric powder / haldi
Pinch or two of garam masala powder
Pinch of asafoetida / hing
2.5 cups water for pressure cooking
1 tbsp chopped coriander leaves
salt as required
For Tadka:-
2 tbsp oil or 1.5 tbsp ghee or butter
1 tsp cumin seeds/jeera
5 to 6 garlic cloves/lahsun, finely chopped
2 to 3 red chilies
a generous pinch of asafoetida/hing
½ tsp red chili powder
For Garnish:-
1 tbsp chopped coriander leaves/dhania patta
Procedure:-
- Rinse the lentils and put it into the pressure cooker. Add 2.5 cups of water.
- Add chopped onions, tomato, green chilies, ginger in lentils.
- Add turmeric powder and asafoetida. Mix well.
- Pressure cook the lentils for about 5 to 6 whistles or more till they become soft and creamy. Mash the dal with a wired whisk or with a spoon and keep aside. if the dal looks thick, then add some water to get a medium consistency. simmer the dal for 3 to 4 minutes.
- Once the desired consistency is reached, add garam masala powder, chopped coriander leaves and salt. switch off the fire.
- Mix well so that everything combines uniformly. Check salt before you add the tadka.
- Next heat oil or ghee or butter in a small pan. First add cumin seeds and crackle them, the cumin should get fried and not be raw but don't burn them.
- Now add red chilies, asafoetida and chopped garlic. let the garlic brown and the red chilies change color.
- Lastly red chili powder. Stir and switch off the stove. make sure to fry the tadka ingredients at a low flame, so that they don't burn.
- Pour the entire tempering along with the oil/ghee into the dal.
- Mix the dal or serve the dal tadka with the tempering on top it.
- Garnish dal tadka with coriander leaves.
- Serve dal tadka hot with steamed basmati rice, jeera rice or with rotis or phulkas.
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