Dal tadka can be prepared using mixed of dal or […]
Dal tadka can be prepared using mixed of dal or any single dal.This is a most iconic dish of india and very demanding in any indian restaurant or dhaba.Tempering of melange of spices with desi ghee tempting anybody ,double your hunger and craving for this lip smacking dish.
INSTRUCTIONS STEP BY STEP WITH PHOTO
Rinse dal thoroughly and soak them in water for 6 to 7 hours.Discard all water.
In a pressure cooker add 2 cups of water along with mixed dal,some salt and cook for 4 to 5 whistle over lower/medium flame.Then off the heat and let the pressure cooker cold in room temperature.
Use a whisk to mash the dals and keep them aside.
Meanwhile heat 3 tsp oil in a pan/wok.Add chili powder,turmeric powder,garam masala ,green chilies over lower flame.Add prepared paste and fry them until nice aroma comes out.
Add coriander powder and garam masala. saute it.
Add cooked dal and combine them well with all the masala. You can add some salt before that you should check the dal.
Add little water for desired mixed dal consistency.Drop 1 tsp ghee over the dal and mix them well.Sprinkle some dried methi leaves over the dal.
In a small pan heat 1 tbsp butter/ghee,mustard seeds,cumin seeds when crackled add chopped onions,dried chilies,red chili powder,turmeric powder,1/4th of prepared paste,hing,dried methi leaves over medium flame.When onions turn light brown pour the tadka over the prepared dal.
Most of the people avoid mustard seeds,cumin seeds in tempering,since it’s my mother’s recipe and she loves to add these two for tempering.Also it turns out great taste but the amount of mustard and cumin should be very little.
You can sprinkle some chopped coriander and a piece of butter over the dal before serving on table.