Dal Tadka, Fried Lentils, Masala Bagh 300g
Tadka Dal Fry (aka Tadka Dhal) is a wonderful combination of 3 different types of Daals (lentils).
Toor Daal (Split pigeon peas)- 1/3rd of a cup
Mung Daal (Split mung beans) – 1/3rd of a cup
Channa Daal (Split garbanzo beans)- 1/3rd of a cup
Water – 3 cups
Oil – 1 tbsp
Onion – 1 med., finely chopped
Turmeric Powder – 1/4th tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam Masala – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste
For Tadka (Seasoning):
Clarified Butter (Ghee) – 2 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asafoetida – pinch
Curry Leaves – few
Garlic – 2 cloves, finely chopped
Ginger – 1 tsp, grated
Green Chili – to taste, slit
Lime Juice – to taste
Cilantro – Garnish, finely chopped
1. Combine all the daals, wash well and soak for 20-30 minutes.
2. Drain out the water and put it in a pressure cooker.
3. Add Water and a little bit of Salt.
4. Cover and pressure cook on medium heat and allow it to whistle 3 times.
5. Meanwhile, in a pan, heat Oil on medium flame.
6. Once the Oil is hot, add in the Turmeric Powder and the Asafoetida.
7. We can then add in the Onions and a little Salt and cook the onions till they turn translucent.
8. Once done, add in the dry powders – Cumin, Red Chili, Coriander and Garam Masala.
9. Cook for 10-15 seconds.
10. Stir in the Daal, check Salt and Water consistency and allow it to boil for 4-5 minutes.
11. Pour in a serving dish and set aside.
12. For the tadka, take a small skillet and heat up the Clarified Butter on medium heat.
13. Once hot, add in the Mustard Seeds and allow them to pop.
14. Add in Cumin Seeds, Curry Leaves, Green Chilis, Garlic, Ginger and cook for a few minutes.
15. Top the Daal with this tadka, Cilantro Leaves and Lime Juice.