- To a pressure cooker add toor dal along with turmeric, 1 teaspoon salt and 3 cups water. Pressure cook for 4 whistle on high heat then lower the heat and let it cook for 3 to 4 minutes. Let the pressure release naturally. Meanwhile crush 4 large garlic cloves, 1-inch ginger and green chili in a mortar pestle and set it aside. In a heavy bottom pan, heat ghee on medium heat. Once hot, add the cumin seeds, crushed coriander seeds and cloves. Saute for few seconds until fragrant. Then add onions, cook for around 3 to 4 minutes until they are soft and start changing color. Add the crushed garlic-ginger-green chili. Cook for 1 to 2 minutes. Add the chopped tomatoes along with 1/2 teaspoon salt and mix. Cover and cook for 7 to 8 minutes until tomatoes are very soft and cooked. Then add the coriander powder, garam masala, kashmiri red chili powder, red chili powder, cilantro and kasuri methi. Stir the spices with the masala for few 30 seconds. Add the boiled dal to the pan and mix. Let the dal simmer for 3 to 4 minutes. For the tempering heat 2 teaspoons ghee in a small pan. Once the ghee is hot, add 2 chopped garlic cloves. Also add hing and dried red chilies. Cook for one minute until the garlic starts changing color. Add kashmiri red chili powder remove pan from heat. Pour tempering over the dal and mix.
Dal tadka
#myrecipe
By Chandana Guptha
Feb, 22nd
598
Servings
4 persons
Cook Time
20 minutes
Ingredients
18
- 20
Ingredients
- Toor dal
- Turmeric powder
- Salt
- Water
- Ginger garlic paste
- Green chillies
- Ghee
- Cumin
- Corinader
- Cloves
- Onion
- Tomato
- Corinader powder
- Red chilli powder
- Garam masala
- Corinader
- Kasuri methi
- Ghee
- Hing
- Red chilli
