Tadka Daal

Daal Tadka probably doesn't need any introduction, it's very popular dish that you'd find almost in any Indian restaurants. There are several variations and everyone likes them their own way, let's see,

Ingredients

- Daal: Tuar (Pigeon Pea), Masoor (Red Lentil), Urad (Black Gram), Chana (Bengal Gram)
- Ghee (Clarified Butter), Cumin Seeds, Mustard Seeds, Bay Leaf, Green Chili, Curry Leaves, Onion
- Asafoetida, Ginger, Garam Masala, Coriander Powder, Red Chili Powder, Turmeric Powder & Salt

Recipe

- Mix equal amount of Tuar Daal, Masoor Daal, Urad Daal and Chana Daal.
- Add all the Daal, and triple amount of water & Ginger into pressure cooker, cook until 4 whistle.
- In a dip pan, add Ghee,

- Add asafoetida, cumin seeds, coriander seeds, curry leaves, bay leaf and red chilies,

- Let it cook for 5 minutes, add green chilies and chopped onion,

- Once onions turns translucent, add tomatoes,

- Add rest of the dry spices and cook for 1-2 minutes,

- Add the boiled Daal mix and cook for 15 minutes,

- Add lemon and cook for 2 more minutes, top it with Coriander leaves,

- The Yellow Daal is ready to be consumed, but Tadka is not,

- For Tadka, heat oil in a pan, add cumin seeds and dry red chilies,

- Pour it on the Yellow Daal, yummy Tadka Daal is ready,