Tadka Dal

This is a classic recipe! My mom makes it all the time and I learned it from her. So easy, delicious & also very comforting. It requires very few ingredients and is a no brainier. Perfect to pair with jeera rice or naan/ or roti.

This recipe will serve 3-4 people

Ingredients:

• 1/2 cup tuvar dal - split pigeon pea lentils
• 1/2 cup masoor dal - split pink lentils
• 1 or 2 green chilies, chopped or slit lengthwise
• 1 medium sized onion, chopped
• 1 medium size tomato, chopped
• 1 tsp grated or chopped ginger (optional)
• 1 tsp turmeric powder
• A pinch or two of garam masala powder (optional)
• A pinch of asafoetida/hing
• 2 cups water
• 1 tsp kasuri methi/dry fenugreek leaves, crushed
• 1 or 2 tbsp cream (optional)
• 1 tbsp chopped coriander leaves
• salt as required

Tempering/Tadka Ingredients:

• 2 tbsp oil 
• 1 tsp cumin
• 5-6 garlic cloves
• 2-3 red chilies
• A generous pinch of hing

Garnish: 

• 1 tbsp chopped coriander leaves

Method:

1. Rinse the dals.
2. Add the chopped onions, tomato, green chilies, ginger, asafoetida & turmeric powder along with the dals in a pressure cooker.
3. Add salt and two cups water.
4. Mix well and pressure cook the dals for 4-5 whistles or till done - based on your cooker.
5. Once well cooked then beat the dal with a hand blender.
6. Generally this type of dal is neither thick nor thin but has a medium consistency. You can make it to your consistency.
7. The dal will be creamy but a little thick after pressure cooking with 2 cups of water so add some water to get the desired consistency and simmer for 3-4 minutes.
8. Once the desired consistency is reached, you can add cream (optional), garam masala powder, crushed kasuri methi & chopped coriander leaves and switch off the flame.
9. Mix well.
10. Check and adjust salt before adding the tempering. 
11. Cover the dal with a lid.
12. Begin to prepare the tempering/tadka.

Preparing the tempering: 

1. Heat oil in a pan.
2. Add cumin and fry - the cumin should get fried and not be raw but don't burn them.
3. Now add red chilies, asafoetida and chopped garlic.
4. Let the garlic cook just for less then a minute but make sure it doesn't burn.
5. Once the garlic gets browned, pour the entire tempering along with the oil into the dal.
6. You can mix the dal or serve the dal with the tempering on top.
7. Garnish with coriander leaves.