Dal Tadka

INGREDIENTS

• 1 Cup (equal parts of any) Mixed Dal

  - Toor dal 

  - Moong dal 

  - Masoor dal 

  - Chana dal 

  - Urad dal 

• 3.5 cups water 

• 1 tsp salt 

• ¼ tsp turmeric 

• 1 Tbsp ghee

For Tadka: 

• 2 Tbsp ghee

• 1 tsp cumin seeds 

• ½ tsp hing 

• 1 Tbsp curry patta 

• ½ cup chopped onion 

• 2 Tbsp fresh ginger 

• 2 Tbsp green chili, chopped

• ½ tsp cayenne pepper 

• 1 tsp cumin powder 

• ½ cup tomatoes, chopped 

• 2 tsp cilantro 

• Salt to taste 

For serving Tadka:

• 1.5 Tbsp ghee

• ¼ tsp cayenne pepper

• ¼ tsp paprika

INSTRUCTIONS

1. Wash and then soak 1 cup of dal for 15 minutes

2. Add dal, water, salt, turmeric and ghee to pressure cooker

3. Let it come to pressure and then turn heat down to medium and cook for 8 minutes

4. While dal cooks, in large frying pan, add 2 Tbsp of ghee. This is the first tadka

5. When ghee is hot enough, add cumin seeds and watch to make sure they "dance"

6. Add hing (asafoetida), curry patta, onion, ginger, chilies and sauté until soft

7. Then add cayenne, cumin powder, tomatoes, cilantro and salt

8. Once dal in pressure cooker has depressurized, open lid and add dal to tarka in frying pan

9. Take pan off heat and add lime juice

10. Then make final tarka when ready to serve.

11. In small saucepan or tadka, add ghee, cayenne and paprika to create tadka