Daal tadka

Name: Daal tadka
Cuisine: Indian
Ingredients: 1 cup dal1 cup arhar dal (tuvar dal or split pigeon pea lentils) OR ½ cup arhar dal + ½ cup masoor dal (split pink lentils); 1-2 green chilies - chopped or slit lengthwise (hari mirch); 1 medium sized onion - chopped; 2 medium sized tomato - chopped; 1/2 inch ginger - finely chopped or grated OR about ⅓ to ½ teaspoon of grated or chopped ginger (optional); 1 teaspoon turmeric powder (haldi); 1-2 pinch garam masala powder; 1 pinch asafoetida (hing); 2.5 cups water for pressure cooking; 1 teaspoon crushed kasuri methi (dry fenugreek leaves); 1-2 tablespoon cream (optional); 1 tablespoon chopped coriander leaves (dhania patta); as required salt; for the tempering/tadka:; 2 tablespoon oil OR 1.5 tablespoon ghee or butter; 1 teaspoon cumin seeds (jeera); 5-6 garlic cloves (lahsun) - finely chopped; 2-3 dry red chilies (sookhi lal mirch); 1 generous pinch of asafoetida (hing); 1/2 teaspoon red chilli powder (lal mirch powder); for garnish:; 1 tablespoon chopped coriander leaves (dhania patta); for the dhungar method:; 1 small piece of charcoal; 1/4 teaspoon ghee or oil

shagun mahajan @cook_12027380

CGC LANDRAN

#TasteofIndia......19-2-18

shagun mahajan @cook_12027380

CGC LANDRAN

#TasteofIndia......19-2-18

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Ingredients

1 cupdal1 cup arhar dal (tuvar dal or split pigeon pea lentils) OR ½ cup arhar dal + ½ cup masoor dal (split pink lentils)
1-2green chilies - chopped or slit lengthwise (hari mirch)
1medium sized onion - chopped
2medium sized tomato - chopped
1/2 inchginger - finely chopped or grated OR about ⅓ to ½ teaspoon of grated or chopped ginger (optional)
1 teaspoonturmeric powder (haldi)
1-2 pinchgaram masala powder
1 pinchasafoetida (hing)
2.5 cupswater for pressure cooking
1 teaspooncrushed kasuri methi (dry fenugreek leaves)
1-2 tablespooncream (optional)
1 tablespoonchopped coriander leaves (dhania patta)
as requiredsalt
for the tempering/tadka:
2 tablespoonoil OR 1.5 tablespoon ghee or butter
1 teaspooncumin seeds (jeera)
5-6garlic cloves (lahsun) - finely chopped
2-3dry red chilies (sookhi lal mirch)
1generous pinch of asafoetida (hing)
1/2 teaspoonred chilli powder (lal mirch powder)
for garnish:
1 tablespoonchopped coriander leaves (dhania patta)
for the dhungar method:
1small piece of charcoal
1/4 teaspoonghee or oil

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Steps

1

Take a cooker to add water and daal salt haldi and cook bol it
2

Take a kadhai to add oil zeere and few min ke baad add onion and saute it for little broen and add tomato cook it
3

Then add ginger garlic paste and cook it few min ke baad usme masale add kar lo. Thwn asd boil dal ko mix kar ke fee min ke kiye cook kar lo
4

Serve for hot.garnish for coriander