Tadka Dal is a must try. I've made it many a time now and it has never failed. Earlier, when I started cooking, I would call mom and ask her when I forget a recipe or a step in the recipe. With the opening of the cafe, mom tends to be busy. Alka's recipe has been a saviour and good reference guide. I made very very minor modifications to my liking but the dal is still "dal"-icious.
1 cup masoor dal picked, rinsed and soaked in water
1 medium onion chopped
1 large tomato chopped
4 cloves of garlic chopped into small pieces
1/2 tsp turmeric powder
Salt to taste
1 tbsp oil
Coriander leaves for garnish
For tadka :
1 tbsp ghee
1 tsp mustard seeds
1 tsp jeera/cumin seeds
1 whole red chilli
1/2 tsp red chilli powder - my addition to get a little spicier dal
How I made it :
- Pour oil into pressure cooker. Add chopped garlic.
- Turn on heat and fry till garlic pieces brown.
- Add the onions and fry till translucent.
- Add the tomatoes and cook till you can easily mash them in.
- Add the dal, turmeric powder, salt and water - about 1 and a half cups of water.
- Cover and cook for 5 whistles on high.
- Once the pressure releases, mix the dal with a fork.
- Heat the ghee for the tadka in a tadka pan. Add the mustard and cumin seeds.
- Once the mustard seeds splutter, add the whole red chilly and red chilly powder.
- Pour this over the dal.
Goes well with steamed rice or rotis or peas pulao or jeera pulao.