Recipe – Video

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Ingredients

To Boil Dal

• ¾ cup toor dal soaked
• ¼ cup moong dal soaked
• 3 cups water
• ¼ teaspoon salt
• ¼ teaspoon turmeric powder

First Dal Tadka

• 2-3 tablespoons ghee/clarified butter
• ½ teaspoon cumin seeds
• ½ teaspoon ginger finely chopped
• 1 teaspoon garlic finely chopped
• 2 medium onions finely chopped
• 2 medium tomatoes finely chopped
• salt to taste
• ½ teaspoon kashmiri red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ¼ teaspoon amchoor powder
• 1 green chilli finely chopped
• 1 tablespoon fresh coriander

Second Dal Tadka

• 2 tablespoons ghee/clarified butter
• ½ teaspoon cumin seeds
• ¼ teaspoon heeng
• 1 teaspoon garlic finely chopped
• 1 dry red chilli
• ½ teaspoon kashmiri red chilli powder

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. Add soaked toor dal, moong dal, water, salt and turmeric powder in a pressure cooker and pressure cook for 3 whistles.
2. To prepare the first tadka in a kadai add ghee and once it turns hot add cumin seeds, chopped garlic and ginger and cook for a minute.
3. Add finely chopped onions and cook for 3-4 minutes or until they get a nice golden colour.
4. Further add chopped tomatoes and salt. Cover it with a lid and cook till the tomatoes turn soft.
5. Now add Kashmiri red chili powder, coriander powder, garam masala and amchoor powder. Add water and mix well. Further Add green chillies and cook for another minute.
6. Now add the boiled dal in the masala and mix until well combined.
7. Add some water if the dal is too thick. Let it simmer for couple of minutes.
8. Finally add fresh coriander and mix well.
9. To prepare the second dal tadka, in a small pan add ghee and once it turns hot add cumin seeds, heeng, dry red chili and chopped garlic. Sauté for a minute. Finally add the Kashmiri red chili powder and toss for couple of seconds.
10. Immediately pour the tadka on the dal and gently mix it.
11. Serve hot with rice, roti or paratha.
12. Can be stored in the refrigerator for upto 3 days.

Recipe Notes

• Soak the dal for 30 minutes before using.
• Measure the dal and water from the same bowl.
• You can use masoor dal or chana dal too.
• You can prepare the first tadka in advance and pour the second tadka just before serving the dal fry.

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