Dal Tadka is one of the most popular recipe served in Indian restaurants. A mix of arhar dal and masoor dal or sometimes moong dal, this is a flavourful lentil preparation.
Wash the dal and add it in a pressure cooker along with 3 cups of water and salt to taste.
Pressure cook until dal is nicely cooked.
Remove the pressure cooker from heat and let the pressure release. Mash the dal using the back of a ladle.
Heat ghee in a pan.
Once the ghee is hot, add onion and fry until slightly browned.
Add ginger and garlic and fry for a minute.
Add green chilli and tomato and cook for another 2-3 minutes.
Now add turmeric powder and red chilli powder and the cooked dal.
Adjust the amount of water and salt and bring the dal to a boil.
Simmer the heat and let the dal cook for 4-5 minutes.
Add lemon juice and mix well.
For tempering, heat ghee in a pan.
Once the ghee is hot, add cumin seeds and heeng.
Let them crackle for a few seconds.
Add Dry red chillies and garlic and fry until garlic turns brown.
Pour the tempering over the dal.
Garnish with fresh coriander.
Use a mix of either tuvar dal and moong dal or tuvar dal and dhuli masoor dal.
Always give two tadka to the dal to give it a dhaba like taste.
In the second tadka, make sure the ghee is very hot before adding the cumin seeds. It will make sure to release all their flavour in the ghee.
Use very good quality hing to give the tadka as it lends it a very delicious flavour.
You can also give a smoky taste to the dal by giving dhungar to it. For adding smoke flavour to dal, heat a piece of coal until red. Keep a bowl in the centre of the dal and keep this hot coal piece in the bowl. Drizzle a tsp of oil over the coal and immediately close the lid of the pan.