Dhaba Dal Tadka

Ingredients

• 3/4 cup Tur Dal (Arhar Dal/Pigeon peas split and skinned)
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Salt
• 2 tablespoons Ghee
• 2 tablespoons Oil (any neutral flavoured - canola/ rice bran/ sunflower)
• 1 teaspoon Cumin Seeds (Jeera)
• 1/4 teaspoon Hing
• 3-4 Whole Red Chillies
• 2 tablespoons chopped Garlic
• 1 tablespoon chopped Ginger
• 2 Green Chillies (chopped)
• 1 sprig Curry Leaves
• 2 tablespoons chopped Onions
• 1/4 cup chopped Tomato
• 2 teaspoons Red Chilli Powder (divided)
• 1/4 teaspoon Turmeric
• 1 teaspoon Coriander Powder
• 3/4 teaspoon Salt
• 1 cup Water
• 2 tablespoon chopped Coriander
• 2 pieces Coal (lump coal )
• 1 teaspoon Ghee

Instructions

1. 1

   Pressure Cook: Add tur dal, turmeric, salt and 2 1/2 cups water to a pressure cooker. Pressure cook for 15-20 minutes. Let the pressure release naturally. Whisk the dal so it has a smooth texture.

2. 2

   Saute: Heat ghee and oil in a kadhai and add jeera. Once it starts spluttering, add whole red chillies, garlic, ginger, chillies and green chillies. Saute for a minute or two till everything is fragrant

3. 3

   Cook: Add onions, tomatoes, turmeric powder, 1 teaspoon chilli powder, coriander powder and salt and cook till the onion is brown and the tomatoes are tender. Reserve half this tadka in a smaller pan and set aside.

4. 4

   Simmer: Add cooked dal to the remaining tadka in the kadhai along with 3/4-1 cup water. Bring this to a quick boil and then simmer for 5-6 minutes

5. 5

   Smoke the dal by placing a katori or small vessel in the middle of the dal. Add a hot piece of coal and pour a little oil or ghee on top. As soon as it starts smoking, cover tightly with a lid for 3 minutes. After 3 mins, remove the lid and take off the katori with the coal.

6. 6

   Double Tadka: Heat the reserved tadka and add chilli powder. Turn off the flame and pour this over the dal. Top with coriander and serve hot.