Restaurant style Dal tadka
Yellow split lentils curry
Ingredients
to pressure cook
- 1/2 cup split pigeon pea tur dal
- 1/2 cup Moong dal split green gram
- 1/4 cup Split bengal gram Channa dal
- 1/4 tsp turmeric powder
- 3 cups drinking water
for Masala base
- 1 tbsp cooking oil
- 1 medium red onion chopped fine
- 1 large Tomato chopped fine
- 2-4 cloves garlic minced
- 1/2 inch fresh ginger root grated
- 1 green chill chopped
- salt to taste
- 1/4 tsp coriander powder
- 1/2 tsp roasted cumin powder
for tempering
- 1 tsp ghee / clarified butter or oil
- 1/2 tsp cumin seeds
- 1 dry red chilli broken into bits
- 1 pinch Asafoetida gum arabica
Instructions
- Wash the three dals and add them to a pressure cooker.
- Add 3 cups of water and pressure for three whistles
- Leave it to cool after rwmoving from the flame
- Meanwhile, mince and chop the peeled onion, tomato, ginger and garlic
- Into a pan add the oil and as it heats up saute the onions, garlic and ginger.
- As they turn tranlucent add the tomatoes and cook further.
- Add salt and reduce the vegetable base.
- When the oil starts leaving the sides add the coriander and cumin powder and cook further ( keep stirring)
- Release the pressure and add the cooked dal to the masala base.
- Stir and mix well and adjust the salt
- Simmer till the masala incorporates well into the dal
- In a seperate pan add the ghee, cumin and red chilli bits
- As they sizzle and heat up add the asafoetida and remove from heat
- Add this tempering to the cooking dal. Remove the heat and keep covered for 10 minutes for the temepring flavours to infuse.
- Serve garnished with coriander leaves.
Nutrition
Calories: 190kcalCarbohydrates: 24gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 5mgSodium: 402mgPotassium: 188mgFiber: 6gSugar: 3g
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