Preparation Time : 15 mins | Cooking Time : 30 Mins | Serves: 3-4

Dal 3/4 cup* Ghee 2 tblsp Oil 1 tblsp Cumin seeds 1/4 tsp Asafoetida 2 pinches Bay leaf 2 Dry Red chili 3 Onion 2 Tomato 1 Green chili 1 Garlic 4 pods Ginger 1 small piece Turmeric powder 1/4 tsp Red chili powder 1 tsp Jeera powder 1/2 tsp Coriander powder 1/2 tsp Garam masala 1/2 tsp Kasoori methi 2 pinches Salt to taste Coriander leaves few *2 tblsp of toor dal + 2 tblsp of moong dal + 2 tblsp of channa dal + 1 tblsp of urad dal + 1 tblsp of masoor dal + 1 tblsp of split green moong dal

Dhaba style dal tadka - 1

Method:

  • Wash the dal and add turmeric powder. Soak for 5 minutes.
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  • Pressure cook this for 4-5 whistles. MAsh this nicely using a masher or with a back of a ladle.
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  • Using a mortar and pestle grind the garlic, ginger and green chili.
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  • In a pan heat oil, ghee and add the cumin seeds and asafoetida.
  • Add the ground ginger garlic and chili paste to this.
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  • Add the bay leaf and red chilis to the pan. Finely chop the onions and add it to the pan.
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  • Puree the tomato and add it to the pan, once the onions becomes slight brown in colour. Add little salt to this now.
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  • Let this cook for few minutes in medium flame till the tomato oozes out oil.
  • Add the red chili powder, coriander powder, jeera powder, garam masala .
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  • Mix this well and cook for 2 minutes. Add the kasoori methi to this. Mix well and add the cooked dal to this. Add remaining salt too.
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  • Mix this well and add 1 cup of water to this. Cook in a low flame for 2 minutes. Stir in between.
  • To bring the dhaba effect, take a small piece of charcoal and keep it on the flame.
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  • When it catches nice flame, keep in a small bowl and place the bowl inside the dal and cover the pan. You can add a drop of ghee in the charcoal. Just a drop will do.
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  • Cover thsi for 5 minutes and keep the flame very low.
  • Switch off the gas after 5 minutes and discard the charcoal.
  • Mix well and add finely chopped coriander leaves. Transfer into a serving bowl.
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  • Dal tadka is ready to serve.
  • Serve thsi with hot rotis or jeera rice or with any pulao of your choice.
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