Dal Tadka
Author: 
Recipe type: side
Cuisine: Indian
 
Ingredients
  • ¾ cup Mung beans
  • ¼ cup Toor/Arhar beans
  • 1 tbsp chana beans
  • 1 large tomato chopped fine
  • 1 tsp turmeric
  • 1¼ tsp salt
  • 1 tsp oil
  • 1 stick cinnamon
  • 1 bay leaf
  • 1 tsp ghee
Tempering
  • ¼ cup oil (or about 4tbsp. You can add less and it's fine too)
  • 2 dry red chilies
  • 1 heaped tsp cumin seeds
  • a pinch asaphetida (hing)
  • 1 heaped tsp red chili powder
Instructions
  1. Wash and soak the chana dal for 30 minutes
  2. When ready to cook, drain the water. Wash tuvar and mung beans too and keep aside
  3. In a pressure cooker, boil the dal with turmeric, tsp oil, salt and 3 cups of water. Before putting on the lid, let the dal start boiling. When the scum forms, skim and throw it and then put the lid on. Pressue cook for 5 minutes and let it cool.
  4. Release the pressure, and check if the dal is soft if not, cook it for another 3-4 minutes. The dal should be soft but not gooey.
  5. In a separate pan, heat ghee and add bay leaf and cinnamon stick. Pour dal. Add the remaining cup of water and bring it to boil. Add chopped tomatoes and cook till soft. Garnish with coriander leaves.
Temper:
  1. In a laddle, heat 2-4 tbsp oil (I used about 4, or ¼ cup because, well, sinful food is that, sinful). Add the red chilies and let them darken. Then add asafetida and cumin seeds. Swtich off the flame and now add the red chili powder. Mix well and pour the oil all over the garnished dal. It will make a crackling noise. Cover and keep for one minute and then serve.
Recipe by The Lady 8 Home at https://www.thelady8home.com/dal-tadka-dhaba-style/