A comforting bowl of yellow lentils, slow-cooked and seasoned with aromatic spices, then tempered with sizzling ghee and cumin seeds for a delightful tadka (tempering) finish. A simple yet flavorful Indian staple
:
250 grams yellow split lentils (moong dal or toor dal), washed and soaked for 30 minutes
1 large tomato, chopped
1 large onion, finely chopped
1 green chili, finely chopped (adjust to taste)
5 grams turmeric powder
15 grams Salt
For Tempering (Tadka):
30 gramss ghee (clarified butter) or oil
6 grams cumin seeds
6 grams mustard seeds
5 grams asafoetida (hing)
2-3 garlic cloves, minced
1-inch piece of ginger, grated
2-3 dried red chilies
6 grams red chili powder (optional, for extra heat)
Fresh coriander leaves for garnish
Instructions:
**1. Cook Lentils:**
1. In a pressure cooker, combine the soaked lentils, chopped tomatoes, chopped onions, green chili, turmeric powder, and salt.
2. Add enough water to cover the lentils. Close the pressure cooker and cook until the lentils are soft and well-cooked. This usually takes around 3-4 whistles.
**2. Prepare Tadka:**
1. In a separate pan, heat ghee or oil.
2. Add cumin seeds and mustard seeds. Let them splutter.
3. Add asafoetida (hing), minced garlic, grated ginger, and dried red chilies. Sauté until the garlic turns golden brown.
**3. Add Tadka to Dal:**
1. Once the lentils are cooked, open the pressure cooker.
2. Pour the prepared tadka into the lentils. Be careful, as it may splutter.
3. Mix well and let it simmer for a few minutes to let the flavors blend.
**4. Garnish and Serve:**
1. Garnish with fresh coriander leaves.
2. Serve Dal Tadka hot with steamed rice or Indian bread of your choice.
Note:
You can adjust the consistency of the dal by adding more water if needed.
Customize the level of spiciness by adjusting the quantity of green chilies and red chili powder.
Squeeze a bit of lemon juice before serving for a tangy flavor.
Enjoy your delicious and aromatic Dal Tadka!
