Dal tadka

Introduction:

Dal tadka is one of the most popular Dal recipes in India. Dal is a term used for dried legumes (lentils, beans and peas) and tadka is the Hindi word for tempering. India has so many varieties of Dal recipes. Each region has its own delicious recipe. This is a north-Indian style of preparing Dal (Punjabi style).A combination of lentils cooked to perfection and tempered with ghee and spices. Dal tadka can be served with rotis, chapathi, jeera rice, steamed rice......

Cuisine: Indian Recipe category: Dal, side-dish Prep time: 20 min   cooking time: 30 min Serves: 4 Ingredients:
For cooking Dal:
Split pigeon peas/thuvaram paruppu	1/2 cup
Split chickpeas/kadalai paruppu	2 tbsp
Ghee	1 tsp
Asafoetida	1/4 tsp
Turmeric powder	1/4 tsp
Water	1 cup
For 1st tempering:
Oil or ghee	2 tbsp
Cumin seeds	1/2 tsp
Cinnamon	1 inch piece
Red chillies	2( whole)
Bay leaf	2
Green chilly	1 chopped
Ginger	1 inch piece(grated)
Garlic	6 cloves
Onion( large)	1 chopped
Tomato(large)	1 chopped
Chilly powder	1/2 tsp
Coriander powder	1/2 tsp
Turmeric powder	1/4 tsp
Garam masala powder	1/2 tsp
Salt	1/2 tsp
For 2nd tempering:
Ghee	1 tbsp
Cumin seeds	1/4 tsp
Red chilly	1 (whole)
Green chilly	1 (slit)
Chilly powder	1/4 tsp
Asafoetida	a pinch
Garnishing:
Coriander leaves chopped

Method:

1. Soak split chickpeas/kadalai paruppu in water for 20 min
2. Cook split pigeon peas and split chickpeas with turmeric powder, asafoetida, ghee and water in a cooker
3. 3 whistles on high and 5 min -low flame
4. Keep it aside
5. In a kadai add oil. When hot add cumin seeds, red chillies, cinnamon, bay leaf, chopped green chilly
6. Grated ginger, garlic cloves and fry well
7. Add chopped onions, salt and fry until translucent
8. Add chopped tomato, chilly powder, coriander powder, turmeric powder and a little water
9. Continue frying until tomatoes turn soft and mushy
10. Add in the cooked Dal and half cup of water
11. Combine everything together and boil (low flame) for 5 min
12. Check and add salt if needed
13. Add garam masala powder and switch off stove
14. Garnish with chopped coriander leaves
15. In a tadka pan add ghee and when hot add cumin seeds, whole red chilly, slit green chilly and turn off stove
16. Add Chilly powder and asafoetida
17. Immediately pour the tempering into the prepared Dal
18. Dal tadka is ready to serve

 Notes:

• This Dal can be prepared with a single lentil or (two or more mix of lentils)
• It thickens as it cools so add water to bring it to the right consistency while reheating it
• I have used only 1 tbsp of ghee for tempering, you can use 2 to 3 tbsp of ghee (it gives more flavor)