1 cup Pigeon Peas (Tur Dal/Arhar Dal) soaked for 45 mins. After soaking time, drain out the water and remove it in a bowl
1 tspoon Turmeric powder (Haldi)
½ tspoon asafoetida (Hing)
1 Medium sized Onion finely chopped
1 Big sized Tomato finely chopped
2 green chillies cut lengthwise
1 tspoon Garam Masala
For Tempering
1 tspoon mustard seeds
1 tspoon cumin seeds
2 whole dried red chillies
5-6 cloves of garlic finely chopped
Other Ingredients
Clarified butter (Desi Ghee)
Oil
Fresh Coriander leaves for garnishing
Salt
Instructions
Pressure cook Dal in a pressure cooker. Use 2 cups of water for 1 cup of Dal. Add Turmeric, Asafoetida and let the Dal cook on medium Flame for 4 whistles
When pressure is completely released, open the lid and check to see if the Lentil/Dal is Properly cooked
Heat 2 tbspoon oil in a pan. Add chopped Onions and Green Chillies to the pan and roast until the Onions turn tender
When Onions turn tender, add chopped tomatoes, and allow it to cook completely. Add ½ tspoon salt for faster cooking of tomatoes.
When Tomatoes are properly cooked add garam masala and mix well. Roast for 30 seconds
Now add cooked Dal to the Pan and mix it well with other Ingredients
Add salt as per your taste and mix it well. Add enough water to alter the consistency of Dal
Allow the Dal to cook on Medium Flame until one boil.
Dal is ready. Now Prepare for Tadka
Add 2 tbspoon Ghee in a Pan and heat well
Add Dried red chillies to the pan
Add chopped garlic and roast till it turns light brown
When Garlic turns light brown, add mustard seeds, and cumin seeds.
When Cumin seeds begin to splutter, tadka is ready. Add Tadka to dal
Cover the pan to retain the fragnant flavor
Garnish with fresh coriander leaves
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/dal-tadka-2/