I have made Dal Tadka quite a few times, but what I made today was just like what you get in the restaurants! Thanks to vegrecipesofindia.com. The blogger of the website, Dassana did mention that it tasted exactly like in the restaurants which tempted me to try making it. I have to admit it indeed was finger licking good. With some plain basmati rice, pickle and papad it was a perfect relaxing weekend meal.
This is what you’ll need
For the dal
Tuar dal: 3/4 cup
Masoor dal: 3/4 cup
Onion: 1 (big) finely chopped
Tomato: 1 (big) finely chopped
Green chillies: 3-4 (slit)
Ginger: 1tsp chopped
Turmeric powder: 1tsp
Hing (asafoetida): 1/4tsp
Garam masala: 1/2tsp
Kasuri methi: 1tsp
Coriander leaves: 2tsp (chopped)
Salt to taste
For the tadka
Cumin seeds: 1tsp
Garlic: 6 cloves (chopped)
Red chillies: 3
Coriander leaves: Few
Let’s get cooking
1. Wash the dals. Add the onions, tomatoes, green chillies, turmeric powder, hing and salt along with 3 glasses of water and cook in a pressure cooker for 3-4 whistles or until done.
2. When the pressure drops mash the dal with a churner to a smooth creamy mixture.
3. Add water if the dal is too thick. (note that this dal is slightly thick in consistency, so do not add too much of water) Simmer and cook for 2-3 minutes.
4. Add the garam masala, kasuri methi and coriander leaves. Bring to a boil and turn off the gas.
5. Prepare the seasoning. Heat the ghee in a pan and add the cumin seeds.
6. When they sputter, add the chopped garlic, red chillies and hing.
7. Once garlic turns brown add the tempering to the dal. Mix well.
8. Garnish with coriander leaves and cream. Serve hot with basmati rice or jeera rice.
Approximate preparation and cooking time: 45 minutes