Recipe by Deepa
Yellow Dal Tadka
INGREDIENTS
- 1/2 cup yellow pigeon peas (arhar dal)
- 1/2 cup skinless petite yellow lentils (moong dal)
- 1/2 cup skinless yellow lentil (moong dal)
- 3 cups water salt to taste
For tempering
- 2 tablespoons ghee ,1teaspoon cumin seeds , 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 2-3 whole dry red chilles, 1 teaspoon chopped ginger, 1 teaspoon chopped garlic,1 teaspoon chopped green chili,1/2 cup chopped onion, 1/2 cup chopped tomato, 1/2 tsp lakadong turmeric powder, 1 teaspoon Kashmiri red chili powder, salt to taste, 1 tablespoon chopped coriander
- Wash arhar dal and moong dal with water 2 to 3 times. Soaking dals in water for 30-90 min is recommended, if possible (increases the bioavailability of nutrients).Rinse the dal nicely with water after soaking. Add both the dals in pressure cooker along with 3 cups of water. Close the lid of the cooker and pressure for 2 whistles. Let the pressure release by itself (about 10-12 min)
For the tempering : Heat ghee in a large pan over medium heat. Once the ghee is hot, add cumin seeds, asafoetida, and whole dry red chilles and let them crackle for 4-5 seconds. Add ginger, garlic, and green chiles and cook for about 20 seconds. Add onions and cook until they are lightly browned (5-6 min). Add chopped tomatoes and cook until they are soft and mushy (3-4 min).add turmeric powder, salt to taste and kashmiri red chillies. stir . Add the cooked dal and give it a good stir.(add water if needed)
Give a nice boil and simmer for 2-3 min, Garnish with chopped coriander. Add dash of lemon juice (optional) Serve hot with rice or chapati.
