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 of making dal tadka. It is very easy and you must know how dal tadka tastes in food.
material:
1/2 cup Toor Dal (Arhar Dal)
1/4 cup chana dal
1/4 cup masoor dal
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste
1 green chili, finely chopped
1 tomato, finely chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2½ cups + 1 cup water
2 tsp ghee or oil
salt to taste
2 tbsp finely chopped coriander leaves, for garnishing
For tempering:
1/2 tsp cumin seeds
2 garlic cloves, chopped
1 dry red chili, cut into two pieces
a pinch asafoetida
2 tsp ghee
Method to make Dal Tadka- First of all wash the toor dal, chana dal and masoor dal together in water. Now put them in a steel or aluminum pressure cooker of 3-5 liters 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 chilies 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 chili 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 color, 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.