Daal Tadka- a resturant dish which is stapel in almost all households today.
I always opt for this daal to Makhani daal if i want to go light on the menu.
This daal is not only simple to cook but also has robust flavours.
You can enjoy this with Piping hot rice, paratha, naan, roti.... and not to forget little bit of pickel along with this can twich your pallet!
1/2 cup orange Masoor Daal
1/4th cup Chana Daal
2 Tomatoes (chopped)
1 Onion (chopped)
1 tbs Ginger minced
3-4 Green Chillies chopped
1 tbsp Jeera
1tsp Haldi pwd
1tsp Garam masal pwd
2 whole dry chilies
Pinch of asafoetida
3-4 tbsp Ghee/Oil
Salt to taste
Coriander leaves and sliced onion to garnish.
Wash all the 2 lentils well and pressure cook them with a pinch of salt till tender.
In a pan add ghee and let it heat well-(till smoky hot), turn off the gas and add jeera, asafoetida, and whole red chilies. Turn on the flame again and add the chopped onion , ginger, garlic and green chilies and saute until golden brown, add tomatoes and the rest of the dry masalas.
Cook till the oil separates and u shall get a nice aroma.
Add this cooked tadka to the boiled daal. Cook on low flame for bout 1-15 min.
Garnish with fresh coriander and onion rings.
