Dal Tadka is a simple form of Dal Dish tempered with Garlic, Dry Red Chilli and Jeera. For a variance, this Dal Tadka below is tempered with Ginger which imparts a unique taste and aroma.
Tur Dal (Pigeon Pea Lentil) – ½ cup
Masoor Dal (Split Red Lentil) – ½ cup
Tomato (Big) – 1 chopped
Onion – 1 chopped
Green Chilli – 2 chopped
Turmeric (Haldi) Powder – ¼ tsp
Cilantro (Dhania) – 2 tbsp
Ghee (Clarified Butter) – 1 tbsp
Cumin seeds (Jeera) – 1 tsp
Red Chilli Broken – 2
Ginger Grated – 1 tsp
Asafoetida (Hing) – 1/8 tsp
Kasoori Methi (Dried Fenugreek Leaves) – ½ tsp (optional)
Wash and rinse Tur Dal and Masoor Dal. Transfer to a pressure cooker along with Onion, Tomato, Turmeric Powder and Green chilies. Add 2 ½ cups of water.
Pressure Cook (7 to 8 whistles) till the Dal becomes soft. Remove from the heat and allow the steam to go off on its own.
Open the pressure cooker, add Jeera Powder and Salt. Pressure cook for 5 more minutes. Open the cooker, add cilantro leaves.
Heat Ghee in a pan and add Cumin Seeds.
When it crackles, add Grated Ginger and Red Chilli.
In another 30 seconds, add the Kasoori Methi (after crushing it with hands) and Asafoetida. Mix well and transfer to the Dal.