- In a Pressure Cooker on Medium High Heat Add Dal, Turmeric, Salt and Water.
- Mix Well and Pressure cook for 2 to 3 Whistles (in 7 liter cooker) More whistles might be needed for smaller cookers.
- After Third whistle turn off the flame and let the cooker deppressurize on its own.
- For masala -In a Big Pan on Medium Heat add Ghee. Once the Ghee is hot add Cumin seeds.
- When Cumin seeds start to crackle , add Ginger and Garlic. Cook for 1 to 2 minutes till the raw aroma of Ginger goes away.
- Now add Chopped Onion and Green Chillies. Cook Till Onions are Translucent and brown
- Now Add Tomatoes and Salt. Mix Well and Cover with Lid. Cook for 3 to 4 minutes.
- Now Add Kashmiri Red Chilli Powder, Kasoori Methi and Chopped Dhaniya leaves. Mix Well.
- Add Dal and Water to the Masala. Mix Well. Now add Garam Masala mix well. Cover with Lid and cook for 3 minutes.
- For tadka -In a shallow pan, add Ghee. Once the Ghee is heated add cumin seeds and Hing.
- Once the Cumin starts to Crackle add Garlic and Dry Red Chillies. Cook till Garlic starts turning Brown.add it on top of dal
Dal Tadka is a Dhaba Staple, found easily at any Dhaba. Very Tasty and Easy to make. Toor Dal made with onions, tomato’s, garlic and ginger. Topped with a browned garlic and hing Tadka !! ?
Dhaba style tadka
#myrecipe
By Puspashree Sahoo
Mar, 7th
620
Servings
4 persons
Cook Time
35 minutes
Ingredients
18
- 20
Ingredients
- Toor Dal / Split Pigeon Pea's- 1.5 Cups
- Salt - as per taste
- Water -3 cups
- For masala - Ghee - 1 Tbsp
- Cumin - 3 Tsp
- Garlic - 1 Tbsp Chopped
- Ginger - 1 tbsp chopped
- Onion - 1 Big Chopped
- Green Chillies - 5 Slit
- Tomatoes - 3 medium Chopped
- Kashmiri Red Chilli Powder - 2 Tsp
- Kasoori Methi / Dried Fenugreek Leaves - 1 Tsp
- Garam Masala - 1 Tbsp
- Water - 1 Cup
- Salt - as per taste
- For tadka - ghee 1 tbsp
- Cumin / Jeera - 1 Tsp
- Hing / Asafoetida - 1/4th tsp
- Garlic - 1 Tsp
- Dry Red Chillies - 4
Instructions
Notes/Tips
This is very healthy We can eat with butter naan, roti, rumali roti, paratha
