Dal Tadka

Dal Tadka

dal tadka
1 cup yellow split moong dal (yellow mung lentils), rinsed and soaked for 30 minutes
1/4 cup red masoor dal (red lentils), rinsed and soaked for 30 minutes
4 cups water
1 medium-sized onion, finely chopped
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1/4 cup chopped fresh cilantro (coriander) leaves
2 tablespoons ghee (clarified butter) or vegetable oil
Salt to taste
Lemon wedges for garnish

For Tadka (Tempering):
1 tablespoon ghee (clarified butter)
1 teaspoon cumin seeds
1/2 teaspoon asafoetida (hing)
4-5 garlic cloves, thinly sliced
1-2 dried red chilies
1/2 teaspoon red chili powder (optional, for extra spice)

In a pressure cooker, add the soaked yellow split moong dal and red masoor dal along with 4 cups of water. Close the lid and pressure cook on medium heat for about 10-12 minutes or until the dals are cooked and soft. Set aside. In a separate pan or skillet, heat ghee or vegetable oil over medium heat for tadka (tempering).

Add the cumin seeds to the hot ghee or oil and let them splutter.

Lower the heat and add the asafoetida (hing), sliced garlic, dried red chilies, and red chili powder (optional). Sauté the tempering ingredients until the garlic turns golden brown and releases its aroma.

Pour the tempered mixture over the cooked dal in the pressure cooker. Add turmeric powder, red chili powder, and garam masala to the dal. Mix everything together.

Season the dal with salt and bring it to a gentle boil on low heat. Let it simmer for a few minutes to allow the flavors to infuse. Stir in the chopped fresh cilantro leaves and turn off the heat.

Dal Tadka


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