Dal Tadka/Tempered Pulses

Toor Dal and Chana dal/split Bengal gram are pressure cooked. Some people add masoor dal/ red gram also to the dish.

The main flavoring comes from the ghee tempering and the kasoori methi/dry fenugreek leaves.

The dish goes well with hot white rice or roti.

Preparation Time: 10 minutes 

Soak Time: 45 minutes to 1 hour 

Cook Time: 30 minutes 

Serves : 4

Ingredients:

To pressure cook:

Toordal /Kandi Pappu: 1 cup 

Chana Dal/Senaga Pappu/Split Bengal gram: 1/4 cup 

( wash both dals for 45 minutes to 1 hour)

Turmeric: 1/2 teaspoon 

Onion : 1 medium chopped 

Green chilies: 3 chopped 

Ginger: 1 inch piece minced

Water : 2 1/2 cups 

For Tempering:

Ghee: 2 tablespoons 

Mustard seeds: 1 teaspoon 

Cumin/jeera seeds : 1 teaspoon 

Dry red chili: 1 broke into 2 pieces 

Garlic: 1 clove minced

Asafoetida/Hing : 1/2 teaspoon 

Red chili powder: 1 teaspoon 

Salt to taste 

Kasoori methi: 1/2 teaspoon ( soak in water for 15 minutes)

Coriander leaves/ cilantro: 6 sprigs (3 tablespoons)

Lemon juice: 1 small lemon or 2 teaspoons of juice.

Method:

Take all the ingredients to pressure cook and cook for 3 whistles. Simmer for 5 minutes and turn off the stove.

Take the cooked dal and mash it a little bit with a wooden laddle.

Heat ghee for tempering, add mustard seeds, cumin seeds and red chili and fry for 1 minute until the seeds splatter. Add garlic, hing and fry for 30 seconds. Add dal, red chili powder, salt and mix well. Cook for 1 minute. Add soaked kasoori methi, and cook for 2 minutes.

Turn off the stove. Add coriander leaves and lemon juice and mix well. 

Serve hot with rice or roti.