Dal Tadka is the fusion of lentils, flavours of Kashmiri chilli and other spices, and the aroma of tempering. It is a north Indian dish that can be served with rice as well as roti/naan.

Ingredients

For pressure cooking:

• Toor dal- ½ cup, rinsed
• Masoor dal- 2 tbsp, rinsed
• Moong dal- 2 tbsp
• Turmeric powder- ¼ tsp 
• Salt- ½ tsp 
• Water- 1½ cup 
• Garlic- 2 cloves
• Cumin seeds- ½ tsp

For the tadka and dal:

• Ghee- 2 tbsp 
• Cumin Seeds- ½ tsp 
• Mustard seeds- ½ tsp
• Curry leaves- 3-4
• Dried red chilli- 2
• Garlic- 2 cloves, crushed
• Green chilli- 1, slit
• Onion- 1, finely chopped
• Tomato- 1 (finely chopped)
• Turmeric- ¼ tsp 
• Kashmiri red chilli powder- ½ tsp 
• Coriander powder- ½ tsp 
• Salt- ½ tsp 
• Coriander leaves- 2 tbsp, finely chopped
• Kasuri methi- 1 tsp, crushed

Method

• STEP 1 Pressure cook all the ingredients mentioned above for 4 to 5 whistles or until the dal is cooked well.
• STEP 2 In a large pot, heat the ghee and splutter cumin seeds, mustard seeds, curry leaves, garlic and red chillies.
• STEP 3 Add the chopped onion and sauté until it turns golden brown.
• STEP 4 Then add turmeric powder, chilli powder, coriander powder and salt.
• STEP 5 Add the chopped tomatoes and sauté until it turns soft.
• STEP 6 Add the cooked dal and stir well. Add the required quantity of water to adjust the consistency.
• STEP 7 Let it cook on medium flame until one boil.
• STEP 8 Garnish with coriander leaves and Kasuri methi.

Savour Dal tadka with steamed rice and ghee.