मेथी दाल तड़का

7 mins
Serves 2
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Directions

  1. 1Wash and soak the dal (1/2 cup toor/arhar dal, 2 tbsp chana dal, 2 tbsp chilke wali moong dal) for 30 minutes.
  2. 2Cook the dal in a pressure cooker with 3 cups of water, 1/4 tsp turmeric powder and 1/2 tsp salt for 2 whistles.
  3. 3Prepare the Masala: Heat 2 tbsp ghee in a pan and add 1/2 tsp cumin seeds and 1/4 tsp asafoetida.
  4. 4Add 5-6 chopped garlic and saute for 20-25 seconds.
  5. 5Add 2 chopped onions and saute until soft and lightly colored.
  6. 6Add 1-2 green chillies and 1/2 inch chopped ginger and saute for a minute.
  7. 7Add 2 chopped tomatoes and saute until soft.
  8. 8Add 1/4 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 1/2 tsp coriander powder. Saute well.
  9. 9Add 4-5 tbsp of water to prevent burning and saute until oil separates from the masala.
  10. 10Add 1 cup chopped methi and mix well. Saute for 3-4 minutes until soft.
  11. 11Add the cooked dal to the masala and mix well.
  12. 12Add hot water as required to adjust the consistency.
  13. 13Simmer for 4-5 minutes on medium-low heat.
  14. 14Add 1/4 tsp garam masala and some coriander leaves. Mix well and simmer for 1 minute.
  15. 15Prepare Tadka: Heat 1 tbsp ghee in a small frying pan. Add 1/2 tsp cumin seeds and saute.
  16. 16Add 2 green chillies, 1/4 tsp Kashmiri red chilli powder, and 2 dry red chillies. Saute until fragrant.
  17. 17Pour the tadka over the dal and garnish with some chopped ginger juliennes.

Ingredients

  • 0.5 cup toor/arhar dal
  • 2 tbsp chana dal
  • 2 tbsp chilke wali moong dal
  • 0.25 tsp turmeric powder
  • 0.5 tsp salt
  • 1 cup chopped methi
  • 2 tbsp ghee
  • 0.5 tsp cumin seeds
  • 0.25 tsp asafoetida
  • 5 chopped garlic
  • 2 chopped onions
  • 1 green chillies
  • 0.5 inch chopped ginger
  • 2 chopped tomatoes
  • 1 salt
  • 0.25 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 0.5 tsp coriander powder
  • 0.25 tsp garam masala
  • 1 coriander leaves
  • 1 tbsp ghee
  • 0.5 tsp cumin seeds
  • 2 green chillies
  • 2 dry red chillies

Equipment

pressure cookerkadhaismall frying pan

Tips

  • Remove the foam from the dal while cooking. This foam is not good for health.
  • Use Kashmiri red chilli powder for better color and less spiciness.
  • Add salt to the tomatoes while sauteing to make them soft quickly.
  • Don't finely chop green chillies for tadka, this way it looks nice.
  • Soak the dal for 30 minutes before cooking. This ensures that dal cooks well and becomes soft.