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