Mix dal tadka

Name: Mix dal tadka
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4 cup black Urad Dal (split); 1/3 cup green mung Dal (split); 1/8 cup tur (arhar) Dal; 1/8 cup masoor dal; As needed water; 1 tsp ginger garlic paste; to taste salt; 1 medium onion chopped; 1 medium tomato chopped; 1/2 tsp garam masala (homemade); 1 tej patta(bay leaf); 1 tsp coriander leaves; 1/2 tsp cumin seeds; 1 pinch asafoetida; 1 small green chilli; 1/2 tsp kasturi methi; 1/2 tbsp malai/cream; 1 tbsp ghee for cooking

Richa Vardhan @apnirasoi

Mumbai

#ldcravings2

Mix Dal tadka is nothing but different kinds of Dal mixed in different proportions and cooked with adding masalas.
Dal is good for health, helps in digestion, rich in fiber, and is a very good sauce of protein especially for vegetarians.
We include Dal everyday in our meal. On daily basis, I make plane tur Dal.
So, sometimes to bring a change in my menu and provide different varieties and taste I keep on making mix Dal which gives a special look to my lunch/dinner.
It's very easy to make.

#ldcravings2

Richa Vardhan @apnirasoi

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Ingredients

4 servings

1/4 cupblack Urad Dal (split)
1/3 cupgreen mung Dal (split)
1/8 cuptur (arhar) Dal
1/8 cupmasoor dal
As neededwater
1 tspginger garlic paste
to tastesalt
1medium onion chopped
1medium tomato chopped
1/2 tspgaram masala (homemade)
1tej patta(bay leaf)
1 tspcoriander leaves
1/2 tspcumin seeds
1 pinchasafoetida
1small green chilli
1/2 tspkasturi methi
1/2 tbspmalai/cream
1 tbspghee for cooking

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Steps

1

Sort, wash and soak all Dal mixed for 30-40 minutes.
2

Boil water in pressure cooker, add soaked Dal, add turmeric powder and salt, wait for 4-5 whistles (5-6 minutes) or till Dal is completely cooked.
3

Open the lid and mash the cooked Dal with the help of spoon. Heat ghee in a kadahi, add cumin seeds, tejpatta and asfoetida, let it crackle.
4

Add chopped onion, saute till onions become soft, add chopped tomatoes, ginger and garlic paste, chopped green chilli and saute for another 3-4 minutes.
5

Add cooked Dal, garam masala, Malai and crush kasuri methi with your palm,
simmer and boil for 2 minutes, you can add water if Dal appears thick. Garnish with coriander leaves and serve hot with rice or roti.
6

Note: I avoid use of outside masalals and making food spicy, so I don't use red chillies..you can spice it up using chilli powder and dal makhni masala.