Back to 3 servings 1 cup Toor dal also known as arhar dal/split pigeon peas lentil 1 cup chopped tomatoes 1 cup chopped onion 1 green chili 1 - inch ginger 0.5 tsp turmeric powder 1.5 tsp salt, or to taste 0.5 tbsp ghee 3 cup water 2 dried red chilies 1 tbsp grated garlic 1 tbsp ghee 1.5 tsp cumin seeds 1 tsp garam masala 0.5 tsp Kasuri methi 1.5 tsp red chili powder, adjust to your taste 1 tbsp lemon juice 0.25 cup chopped cilantro 0.25 tsp hing also known as asafoetida 0.5 tbsp ghee 0.5 tsp Kashmiri red chili powder, only use Kashmiri chili powder 1 tsp grated garlic 0.5 tsp cumin seeds
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1 Step 1: Rinse the dal at least 2 to 3 times, rubbing with your fingers. You should see the water cleaned during your last rinse. Now add 3 cups of water and soak the dal for 30 minutes.2 Step 2: Once the dal is soaked, drain all the water using a strainer and keep the soaked dal aside.3 Step 3: Take chopped green chilies and chopped fresh ginger in a mortar and pestle. Crush them coarsely. You can use a blender too. Keep it aside.4 Step 4: To a stovetop pressure cooker, heat ghee. Once the ghee is hot, add crushed chili and ginger, sauté for few seconds. Now add chopped onions and tomatoes. Saute them for about 1 to 2 minutes.5 Step 5: Then add soaked and drained toor dal, 3 cups of water, salt, and turmeric powder. Stir, cover the pressure cooker with its lid.6 Step 6: Pressure cook for 4 whistles on high heat. Let the pressure release naturally. Set it aside.7 Step 7: Note: In Instant Pot, follow the same steps and cook on high pressure for 10 minutes with natural pressure release.8 Step 8: In a heavy bottom pot/pan, heat ghee on medium heat. Once hot, add the cumin seeds, red dried chilies, curry leaves, grated garlic, and hing. Saute for few seconds until fragrant.9 Step 9: Now add red chili powder, mix and immediately add the boiled dal mixture to the pot and mix.10 Step 10: Note: add dal in tadka immediately after adding chili powder or else the chili powder might burn and it won't taste good.11 Step 11: Add kasuri methi, garam masala and ½ cup water. Let the dal simmer for 5 minutes.12 Step 12: Once dal is simmered, add cilantro and lemon juice. Mix and let the dal cook for 2 more minutes.13 Step 13: Switch off the flame.14 Step 14: Note: Next step is optional but highly recommended to get the restaurant/dhaba like the taste.15 Step 15: Place a trivet inside the dal pot. Place a steel bowl on top of a trivet.16 Step 16: Then heat a piece of charcoal over direct heat until it's red hot.17 Step 17: Place hot charcoal in that steel bowl on top of the trivet. Pour ½ tbsp ghee on top of the charcoal. You will immediately see fumes coming out of charcoal.18 Step 18: Immediately close the pot with a lid. Let the pot closed for 5 minutes. After 5 remove the lid and remove the charcoal bowl from the dal.19 Step 19: Stir the dal.20 Step 20: At the time of serving, I like to top the dal with double tadka (second tempering). This step is optional but recommended.21 Step 21: Heat ½ tbsp ghee in a small pan. Once the ghee is hot, add cumin seeds and 1 tsp grated garlic.22 Step 22: Cook for few seconds or until the garlic starts changing color.23 Step 23: Now add Kashmiri red chili powder remove the pan from heat.24 Step 24: Take this tempering into a bowl.25 Step 25: At the time of serving, top the dal with this tempering, garnish it with more cilantro and enjoy Dal tadka with Jeera rice, Tandoori roti, or plain rice.getsaucepan.com/r/961ac4ea-d5a6-401f-9769-ccfe16346576 · Original: https://www.cookingcarnival.com/dal-tadka/
