Dal Tadka (Restaurant Style)
Serves 4
Soft, lightly mashed toor dal simmered with a tomato-onion masala, then finished with a sizzling spiced ghee tadka.
| 200 g toor dal (split pigeon peas), rinsed | Rinse dal; pressure cook 3-4 whistles | Lightly mash, adjust with hot water | Add to dal; simmer 6-7 min | Stir in kasuri methi & coriander, heat off | Smoke with hot coal & ghee 3-4 min | Pour tadka over dal; garnish; squeeze lemon | |||
| 720 ml water (to cook dal) | |||||||||
| 1 1/2 to 2 tablespoons oil | Fry cumin in hot oil | Saute ginger & garlic, low heat | Fry onion & green chilli until golden | Stir in chilli powder, turmeric, garam masala | Saute tomatoes & salt until soft | ||||
| 1/2 teaspoon cumin seeds (jeera) | |||||||||
| 1 teaspoon garlic (about 4 cloves), finely chopped | |||||||||
| 1 teaspoon ginger (1 inch), peeled & finely chopped | |||||||||
| 1 medium onion (1/3 to 1/2 cup), finely chopped | |||||||||
| 1 green chilli, chopped (optional) | |||||||||
| 1/2 to 3/4 teaspoon red chilli powder | |||||||||
| 1/4 teaspoon turmeric | |||||||||
| 1/2 teaspoon garam masala | |||||||||
| 2 medium tomatoes (1 cup), deseeded & finely chopped | |||||||||
| 1 teaspoon salt (more to adjust) | |||||||||
| 1 tablespoon kasuri methi (dried fenugreek leaves) | |||||||||
| 1 to 2 tablespoons coriander leaves, finely chopped (stir into dal) | |||||||||
| 180 ml hot water (only if needed to adjust consistency) | |||||||||
| 2 tablespoons ghee (oil for vegan) (for the tadka) | Heat ghee; fry cumin & mustard until aromatic | Fry red chilies, garlic & curry leaves | Stir in hing & chilli powder, off heat | ||||||
| 1/2 to 3/4 teaspoon cumin seeds (for the tadka) | |||||||||
| 1/4 teaspoon mustard seeds (optional) | |||||||||
| 2 dried red chilies | |||||||||
| 1/2 to 1 tablespoon garlic, finely chopped (for the tadka) | |||||||||
| 1 sprig curry leaves, patted dry (optional) | |||||||||
| 1/8 teaspoon hing (asafoetida) | |||||||||
| 1/3 teaspoon red chilli powder (for the tadka) | |||||||||
| coriander leaves, finely chopped (for garnish) | |||||||||
| 1 medium lemon (to serve, or 1 tsp amchur) |
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