Ingredients

To Boil Dal

• ½ cup toor dal
• ¼ cup moong dal
• ¼ cup masoor dal
• 3 cups water
• ¼ teaspoon salt
• ¼ teaspoon turmeric powder

Soak all the three dal in water for 30 minutes before cooking.

First Dal Tadka

• 2 tablespoons ghee/clarified butter
• ½ teaspoon cumin seeds
• 1 teaspoon ginger finely chopped
• 1 tablespoon garlic finely chopped
• 1 large onions finely chopped
• 2 medium tomatoes finely chopped
• 1 green chilli finely chopped
• salt to taste
• ½ teaspoon kashmiri red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon jeera/cumin powder
• ½ teaspoon garam masala
• ¼ teaspoon amchoor powder
• 1 teaspoon kasuri methi
• 2 tablespoons 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. In a pressure cooker add soaked toor dal, moong dal, masoor dal, salt and turmeric powder. Now 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 brown colour.
4. Further add chopped tomatoes, green chillies and salt. Now cook till the tomatoes turn soft.
5. Now add Kashmiri red chili powder, coriander powder, jeera powder, few tablespoons of water and mix well. Cook for another 2 minutes.
6. Now add the boiled dal in the first tadka. Add some water if the dal is too thick. Let it simmer for couple of minutes.
7. Finally add garam masala, amchoor powder, kasuri methi and fresh coriander.
8. 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.
9. Immediately pour the tadka on the dal and gently mix it.
10. Dal tadka is ready, serve hot with rice, roti or paratha.
11. 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 prepare the first tadka in advance and pour the second tadka just before serving.

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