Dals can never get bold, specially this extremely flavourful Tadkewali Dal with basic kitchen ingredients is just perfect.
TADKEWALI DAL
Ingredients
½ cup split skinless green gram (dhuli moong dal), soaked for 10-15 minutes and drained
¼ cup split skinless red lentil (dhuli masoor dal), soaked for 10-15 minutes and drained
¼ cup split skinless pigeon pea (dhuli toor dal), soaked for 10-15 minutes and drained
Salt to taste
½ tsp turmeric powder
Tadka
2 tbsps ghee
½ tsp oil
1 tsp cumin seeds
1 medium onion, finely chopped
¼ tsp asafoetida (hing)
Salt to taste
1 inch ginger, crushed
6-7 garlic cloves, crushed
1-2 green chillies, chopped
½ tsp red chilli powder + for sprinkling
½ tbsp Tata Sampann Dal Tadka Masala
1 large tomato, chopped
2-3 dried red button chillies
Freshly chopped coriander leaves for garnish
Method
1. For the dal, add moong dal, masoor dal, and toor dal. Add sufficient water, salt and turmeric powder. Mix well.
2. Place the cooker on the heat, cover with a lid and cook on high heat under pressure for 3-4 whistles. Lower the heat and cook further for 5-7 minutes. Allow the pressure to settle completely.
3. For the first tadka, heat 1½ tbsps ghee and oil in a non-stick pan. Add cumin seeds and let them change colour.
4. Add onion, asafoetida and a pinch of salt. Add 2 tsps water and sauté till the onion turns light golden brown.
5. Add ginger, garlic and sauté well. Lower the heat and add green chillies, red chilli powder, salt, Tata Sampann Dal Tadka Masala and mix well.
6. Add tomato and mix well. Add 2 tbsps water and cook on high heat for 1-2 minutes.
7. Transfer the tadka into the prepared dal and mix well. Place the pressure cooker back on heat and cook without the lid on low heat for 5 minutes. Transfer into the serving bowl.
8. For the second tadka, heat remaining ghee in a small tempering pan. Add round red chillies and sauté till they become crispy. Take it off the heat.
9. Sprinkle a pinch of red chilli powder and immediately transfer the tempering on the prepared dal.
10. Garnish with chopped coriander and serve hot.
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