Nowadays people are becoming watchers of outside food, but if they want, they can cook and eat great things at home too. Because the taste of things made at home is very good. In such a situation, today we are going to tell you the recipe for making dal tadka. It is very easy and you must know how dal tadka tastes in food.
1/2 cup Toor dal
1/4 cup chana dal
1/4 cup masoor dal
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
1 green chilli, finely chopped
1 tomato, finely chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2½ cup + 1 cup water
2 tsp ghee or oil
Salt to taste
2 tbsp finely chopped coriander leaves, for garnishing
1/2 tsp cumin 2 garlic cloves, 1 dry red chilli
chopped, cut into two pieces a pinch asafoetida 2 tsp ghee
Method of making Dal Tadka- First of all wash the Toor dal, chana dal and masoor dal together in water. Now put them in a steel or aluminium pressure cooker of 3-5 litres capacity. After that add 2 cups of water and salt and close the lid of the cooker. Cook it on medium flame till 4- whistles or till the dal becomes soft. Now turn off the gas and let the pressure of the cooker release. Open the lid and keep the cooked dal aside. After this, heat 2-tsp ghee/oil in a pan on medium heat. Now add chopped onion and fry till it turns light brown in colour. After this add ginger-garlic paste and chopped green chillies and fry for 30-40 seconds. Be careful that the garlic does not burn. Now add chopped tomatoes and fry till soft.
After this add turmeric powder and red chilli powder and mix. Now add the cooked dal and mix the mixture well. After this add 1 cup of water and mix the mixture with a ladle. Taste the dal and add salt as required. Now cook the dal on medium flame till it becomes slightly thick (or thick or thin as per your choice) or for about 5-6 minutes, stirring the dal with a spatula in between to prevent burning. After this, switch off the gas and take out the dal in a large serving bowl. Now for the tempering, heat 2-tsp ghee in a small pan. Add cumin seeds and let them turn golden. Add chopped garlic, dry red chilli and asafoetida. After this, the garlic starts to turn light brown in colour, then remove the pan from the gas and pour the tempering over the lentils. Garnish with coriander leaves and serve with jeera rice or steamed rice.