Dal Tadka



1⁄2 cup toor dal rinsed and soaked (2 hours)in 1 1/2cups of water
2 tbsp masoor dal rinsed 1⁄4 tsp turmeric
1⁄2 tsp salt
1 tsp oil

2 tbsp ghee / clarified butter
1⁄2 tsp cumin / jeera
1 bay leaf / tej patta
pinch hing / asafoetida
2 dried red chilli
2 clove garlic chopped
1 inch ginger chopped
1 chilli slit
1 onion finely chopped
1⁄4 tsp turmeric
1⁄2 tsp kashmiri red chilli powder 1⁄2coriander powder
1⁄2 tsp salt
1 medium ripe tomato finely chopped
2 tbsp coriander finely chopped
1 tsp kasuri methi crushed
1⁄4 tsp garam masala

1 tsp ghee
½ tsp cumin / jeera
pinch hing / asafoetida
1 dried red chilli
¼ tsp kashmiri red chilli powder
1 tsp coriander finely chopped
Pressure cook(10 mins in high pressure) soaked lentils with rest if the pressure cooking ingredients.
Release pressure naturally.Alternatively boil till well cooked. Might need to add bit of water for consistency.

Now in a large kadai heat 2 tbsp ghee and splutter ½ tsp cumin, 1 bay leaf, pinch hing and 2 dried red chilli.

also add 2 clove garlic, 1 inch ginger, 1 chilli and saute slightly.

further add 1 onion and saute until it turns golden brown.

Keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ½ tsp salt.

add 1 tomato and saute until it turns soft and mushy.

add in cooked dal and stir well adjusting consistency as required.

simmer for 5 minutes or until flavours are well combined.

now add 2 tbsp coriander, 1 tsp kasuri methi and ¼ tsp garam masala. mix well.

Serve with steam rice or roti.