Dal Tadka

INGREDIENTS

• 1 cup toor dal (yellow lentils)
• 1 onion (finely chopped)
• 2 tomatoes (finely chopped)
• 2-3 green chilies (slit)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 tablespoon ghee (clarified butter)
• 1 tablespoon oil
• Fresh coriander leaves (for garnish)
• Salt (to taste)
• 1/2 teaspoon asafoetida (hing)
• Water (as needed for consistency)

Recipe

Step 1: Prepare the Dal

- Wash the toor dal thoroughly in water and cook it in a pressure cooker with 3 cups of water,

- turmeric powder, and salt for 3-4 whistles. If using a regular pot, cook the dal until soft and mushy.

Step 2: Tempering (Tadka)

- Heat ghee and oil in a pan. Add cumin seeds, mustard seeds, and asafoetida (hing). Let them crackle.

- Add chopped onions and sauté until they turn golden brown.

- Add ginger-garlic paste and slit green chilies. Sauté for a minute.

- Add chopped tomatoes, red chili powder, and garam masala powder.

- Cook the tomatoes until they become soft and the oil separates from the masala.

Step 3: Combine Dal and Tadka

- Once the dal is cooked, add it to the pan with the tempering. Mix well.

- Adjust the consistency by adding water if necessary.

- Simmer for 5-10 minutes, allowing the flavors to blend together.

Step 4: Garnish and Serve

- Garnish with fresh coriander leaves.

- Serve hot with steamed rice or roti.