Dal/Lentils are the most commonly found ingredients in any Indian pantry. Different kinds of dal perching in any Indian vegetarian kitchen is a common sight. For vegetarians dals are one of the major source of protein. Dal chawal are the quickest and the easiest recipe ever, still it tastes different in different households. Sometimes I really wonder, how come same ingredients tastes so different in different kitchens. Though the recipe of any dal looks so easy but the imbalance of the ingredient or cooking time can put your dish in jeopardy.
Lal Masoor Dal Tadka
Author:
Ingredients
- 1 cup Lal Masoor Dal(Split Red Lentil)
- 2 tbsp. Toor Dal (Yellow Pigeon Pea)
- 1 tsp turmeric
- Salt to taste
- 1 tsp. oil
- 2 1/2 cups Water
- Tadka
- 3 tbsp. Ghee (Clarified Butter)
- 1 tsp. Jeera (Cumin seeds)
- 2 pinch of Asafoetida
- 2-3 medium Tomatoes
- 1/2 tsp. Garam Masala
- 4 pods Garlic, finely chopped
- 1 inch Ginger, chopped
- 2 Green Chillies, chopped
- Little bit of Salt
- 1/4 cup Green Coriander, finely chopped
Instructions
- Rinse thoroughly and soak dals for 15 minutes.
- Put dal in a pressure cooker with water, turmeric, oil and salt.
- Cook on low flame for about 10 minutes.
- Check on the consistency of dal according to your choice. Add more water if you like jhol dal.
- For tadka, heat ghee in a pan, add jeera when it starts to splutter add asafoetida pd.
- Add garlic, ginger and green chillies.
- fry for 30 seconds add red chilli pd, little salt and tomatoes.
- Cook tomatoes until they become soft and pulpy.
- Add garam masala, mix and pour it over simmered dal
- Garnish with chopped coriander and serve with rice and masala sliced onion.