Mix Dal Tadka
Servings - 2 - 3
INGREDIENTS
Split pigeon peas - 80 grams
Green mung beans - 80 grams
Split bengal gram - 70 grams
Split black gram - 80 grams
Water - 1600 milliliters,
divided Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Ghee - 4 tablespoons,
divided Dry red chili - 3
Asafoetida - 1/4 teaspoon
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Lemon juice - 1 tablespoon
Coriander - 2 tablespoons
Ghee - 2 tablespoons
Cumin seeds - 1 teaspoon
Red chili - 1 teaspoon
PREPARATION
1. In a bowl, add 80 grams split pigeon peas, 80 grams green mung beans, 70 grams split bengal gram, 80 grams split black gram, 700 milliliters water and soak for 30 minutes.
2. Take a pressure cooker, add the soaked lentils, 900 milliliters water, 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 2 tablespoons ghee and cover it with lid.
3. Cook until you hear 3 whistles.
4. Open the lid and give it a nice stir.
5. Remove it from heat and keep aside.
6. Heat 2 tablespoons ghee in a heavy skillet, add 3 dry red chili, 1/4 teaspoon asafoetida, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili and stir for 2 - 3 minutes.
7. Then, add the boiled dal in it and mix it well.
8. Bring it to a boil.
9. Now, add 1 tablespoon lemon juice, 2 tablespoons coriander and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Remove it from heat and keep aside.
12. Heat 2 tablespoons ghee in a pan, add 1 teaspoon cumin seeds, 1 teaspoon red chili and stir well.
13. Add the mixture into the dal and mix it well.
14. Serve hot.
Garlic Masoor Dal
Servings - 2 - 3
INGREDIENTS
Whole red lentils - 250 grams
Water - 1300 milliliters,
divided Bay leaf - 1
Salt - 1 teaspoon
Turmeric - 1 teaspoon
Garlic - 1 1/2 tablespoons
Ginger - 1 1/2 tablespoons
Oil - 40 milliliters
Cinnamon stick - 1 inch
Asafoetida - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Garlic - 1 tablespoon
Ginger - 1 1/2 tablespoons
Onions - 180 grams
Tomato - 220 grams
Green chili - 6
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Cumin powder - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1/2 teaspoon
Water - 300 milliliters
Ghee - 20 grams
Cumin - 1 teaspoon
Dry red chili - 3
Garlic - 2 tablespoons
PREPARATION 1. In a bowl, add 250 grams whole red lentils, 500 milliliters water and soak for 30 minutes.
2. Transfer soaked whole red lentils into a pressure cooker, add 800 milliliters water, 1 bay leaf, 1 teaspoon salt, 1 teaspoon turmeric, 1 1/2 tablespoon garlic, 1 1/2 tablespoons ginger and cover it with lid.
3. Cook until you hear 2 whistles.
4. Open the lid and remove it from heat.
5. Heat 40 milliliters oil in a heavy skillet, 1 inch cinnamon stick, 1/4 teaspoon asafoetida, 1/4 teaspoon fenugreek powder and stir well.
6. Add 1 tablespoon garlic, 1 1/2 tablespoons ginger and stir for 1 - 2 minutes or until it turns golden brown in color.
7. Then, add 180 grams onions and fry till translucent.
8. Now, add 220 grams tomato, 6 green chili and saute the tomatoes until it turns soft and pulpy.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1 teaspoon coriander powder, 1/2 teaspoon dry mango powder and mix it well.
11. Then, add 300 milliliters water and mix it well.
12. Bring it to a boil.
13. Now, add the cooked dal in it and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Heat 20 grams ghee in a pan, add 1 teaspoon cumin, 3 dry red chili and stir well.
17. Add 2 tablespoons garlic and stir for 1 - 2 minutes or until it turns golden brown in color.
18. Remove it from heat and pour the tempering over the dal.
19. Serve hot with roti or rice.
