Punjabi Dal Tadka (Yellow Lentil Dal)

Order Ingredients

Ingredients

• Toor Dal – 100g 
• Bengal Gram (Chana Dal) – 50g
• Red Lentils (Masoor Dal) – 50g
• Onion, Sliced – 1
• Ginger Carlic, Crushed – 1 tbsp
• Green Chilli, Chopped – 1
• Tomato, Chopped – 1
• Red Chilli Powder – ½ tsp
• Turmeric Powder – ¼ tsp
• Water – 700ml
• Ghee (Oil) – 4 tsp
• Salt – ½ tsp
• Coriander, Chopped – To Garnish
• Cumin Seeds – ½ tsp
• Cloves Garlic, Chopped – 2
• Dry Red Chilli – 1
• Asafoetida – A Pinch 

Method 

• Step 1: Wash toor dal, chana dal, and red lentil and cook them in 450 ml water mixed with salt using a pressure cooker. Turn off flames at the end of the fourth whistle. Open the lid only after the accumulated pressure is released normally, and keep it aside. Alternatively, if pressure cooker is not available, you can cook them in a pot covered with a lid. Cook for around 30 minutes, until the dal becomes squishy so that you can smash them easily using a spoon 
• Step 2: Sauté the sliced onion in 2 tsp ghee heated in a pan. Add ginger garlic mix and green chilli, and sauté for 30-40 seconds more. Add tomato and sauté until they turn soft. Now add turmeric and red chilli powder, and mix well. 
• Step 3: Transfer the cooked dal mix into the pan, and stir well. Add 250 ml of water and mix well. Adjust the taste with salt at this step. Cook on medium heat, occasionally stirring, until the gravy is relatively thick and smooth (around 6 minutes). Turn off the heat, and transfer the dal mix to a large bowl. 
• Step 4: At this step, it is time to prepare the tempering in small pan. Heat remaining 2 tsp ghee in the pan, and put cumin seeds into it. At the sizzling noise, add garlic, dry red chilli and asafoetida, and stir well. Stop cooking when the garlic becomes light brown in colour. 
• Step 5: Pour the tempering over the dal mix in the bowl. Optionally, you can garnish with coriander leaves, and serve with cooked rice dishes.

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