How to make easy dal tadka(Indian dhal fry).

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 1 cup of Toor/ tur dal(split pigeon pea lentils)
• 1 cup of masoor dal(regular orange lentils)
• 2 and 1/2 cups of water
• 1/2 an inch of ginger grated
• 2 green chillies chopped
• 2 medium-sized tomatoes chopped
• 1/2 a teaspoon of turmeric powder
• 1/8-a pinch of asafoetida
• 1/2 a teaspoon of garam masala
• Salt to season
• Ingredients for tempering
• 2-3 tablespoons of oil or ghee
• 1 teaspoon of fresh cumin seeds
• 7 cloves of garlic sliced fine
• 2 whole dried red chillies
• 1/2 a teaspoon of chilli powder
• 1/2 a teaspoon of crushed kasuri methi(fenugreek leaves, you might find the powdered version, I’ve also cooked without this ingredient)
• A pinch(1/8) of asafoetida
• Fresh coriander leaves(for garnishing)

Instructions

1. 1

   Wash the two kinds of dhal (toor dhal...: Wash the two kinds of dhal (toor dhal and regular masoor dal), drain and set aside.

2. 2

   (If you are using chickpeas, make sure they...: (If you are using chickpeas, make sure they have been soaked overnight before you add them to the pressure cooker).

3. 3

   Add the lentils into the pressure cooker then...: Add the lentils into the pressure cooker then pour in the water.

4. 4

   Combine both lentils together, add ginger, turmeric, green...: Combine both lentils together, add ginger, turmeric, green chillies, tomatoes, asafoetida, garam masala and salt to season.

5. 5

   Place lid over pressure cooker and cook for...: Place lid over pressure cooker and cook for three whistles. Let out the pressure, uncover(careful of the steam).

6. 6

   Use a whisk or wooden spoon to break...: Use a whisk or wooden spoon to break down the dhal. The result of this should be a creamy consistency with a few lentils holding their shape(try not to overdo this part or you might end with the lentils turning mushy).

7. 7

   If you find the dal mixture too thick...: If you find the dal mixture too thick in consistency, add 1/2 a cup of water to get the consistency right.

8. 8

   Season with salt and further simmer over low...: Season with salt and further simmer over low fire for 3-5 minutes. Set aside and move onto tempering the ingredients.

9. 9

   Place a regular frying pan over low heat...: Place a regular frying pan over low heat and let the pan warm, pour in the oil or ghee.

10. 10

    Add the cumin seeds, garlic, chilli powder, dry whole...: Add the cumin seeds, garlic, chilli powder, dry whole red chillies, a pinch of asafoetida, kasthuri methi and slow sauté the spices until they turn golden(under 5 minutes) and release their aroma.

11. 11

    Add the tempering to the mixed lentils while...: Add the tempering to the mixed lentils while it is still hot and mix with the dhal.

12. 12

    Season with for salt and add if necessary,...: Season with for salt and add if necessary, garnish the dal with some chopped coriander leaves.