Name: DAL TARKA recipe by Rehana Khambaty at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: cup ½arhar dal + ½masoor dal; 2 Green chilies chopped or slit lengthwise; 1 medium sized onion chopped; 2 medium sized tomatoes chopped; inch ½ginger finely chopped; 1 tsp turmeric powder; Pinch of garam masala powder; Pinch of Asafoetida (Hing); 2.5 cups water for pressure cooking; 1 tsp. kasuri methi, crushed; 2 tbsp Cream optional; 1 tbsp chopped coriander leaves; Salt as required; For tempering:; 1 tsp. cumin seeds; 2 tbsp oil or ghee; 5 cloves to 6 garlic finely chopped; 2 red chillies; Pinch of Asafoetida; 1/2 tsp. red chilli powder; handful of coriander leaves for garnishing

Ingredients Serving: 4

cup ½arhar dal + ½masoor dal
2 Green chilies chopped or slit lengthwise
1 medium sized onion chopped
2 medium sized tomatoes chopped
inch ½ginger finely chopped
1 tsp turmeric powder
Pinch of garam masala powder
Pinch of Asafoetida (Hing)
2.5 cups water for pressure cooking
1 tsp. kasuri methi, crushed
2 tbsp Cream optional
1 tbsp chopped coriander leaves
Salt as required
For tempering:
1 tsp. cumin seeds
2 tbsp oil or ghee
5 cloves to 6 garlic finely chopped
2 red chillies
Pinch of Asafoetida
1/2 tsp. red chilli powder
handful of coriander leaves for garnishing

Instructions

Rinse the lentils and add them to the pressure cooker. Just soak the lentils for an hour or two before you cook them in a pot
To the lentils, add chopped onions, tomato, green chilies, ginger
Pour 2.5 cups water. if cooking in a pot, then about 4 to 4.5 cups water can be added.
Add turmeric powder and asafoetida and stir well.
Pressure cook the lentils for about 7 to 8 whistles or more till they become soft and creamy.
Mash the dal with a wired whisk or with a spoon and keep aside. If the dal looks thick, then add some water to get a medium consistency
Simmer the dal for 3 to 4 minutes
Once the desired consistency is reached, add cream (optional), garam masala powder, crushed kasuri methi, chopped coriander leaves and salt. switch off the fire
Mix well so that everything combines uniformly. Check salt before you add the tempering
Method for tempering: Heat the ghee or butter or oil in a small pan
First add cumin seeds and crackle them. The cumin should get fried and not be raw but don't burn them.
Now add red chilies, asafetida and chopped garlic. Let the garlic brown and the red chilies change color
Lastly add kasuri methi (add kasuri methi, if you have not added before to the dal) and red chili powder. Stir and switch off the stove
Pour the entire tempering along with the oil/ghee into the dal
you can mix the dal or serve the dal tadka with the tempering on top it. garnish dal tadka with coriander leaves. serve dal tadka hot with steamed basmati rice, jeera rice or with rotis or phulkas.

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