Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- tuvar dal/ split pigeon pea lentils - ½ cup
- masoor dal/split pink lentils - ½ cup
- green chilies chopped - 2-3
- medium sized onion, chopped - 1
- medium sized tomato, chopped - 2
- ginger finely chopped - ½ inch
- turmeric/haldi powder - 1 tsp
- Garam masala powder - ½ tsp
- Asafoetida/Hing - ¼ tsp
- Finely chopped coriander leaves -
- Salt -
For the tempering/tadka:
- Ghee - 2 tbsp
- Cumin seeds/Jeera - 1 tsp
- garlic cloves/lahsun, minced - 5 to
- whole red chilies - 2 to
- Red chili powder - ½ tsp
Ingredients
For the tempering/tadka:
|
Rate this recipe!
|
Instructions
- Rinse the dals/lentils well and soak for 30 to 40 minutes in water before cooking them.
- The dal/lentils should become soft and creamy.
- To prepare the tempering/tadka: Heat ghee in a small pan.
- Add minced garlic and fry till it turns golden brown in color.
- Now add whole jeera/cumin seeds and whole red chilies.
- Turn off the gas and add red chili powder and pour the tadka over the cooked dal/lentils.
- Serve dal tadka hot with steamed basmati rice, jeera rice or rotis.
Share this Recipe
