Mash Dal Tadka

Mash Dal Tadka

 

Servings - 2 - 3

 

INGREDIENTS
Washed white lentils - 300 grams

Water - 500 milliliters

Washed pigeon peas - 125 grams

Water - 1050 milliliters, divided

Salt - 1 teaspoon

Turmeric - 1 teaspoon

Ghee - 25 milliliters

Asafoetida - 1/4 teaspoon

Cumin - 1 teaspoon

Dry red chili - 2

Ginger garlic paste - 2 tablespoons

Onions - 100 grams

Salt - 1 teaspoon

Tomato puree - 180 grams

Cumin powder - 1/2 teaspoon

Coriander powder - 1 teaspoon

Turmeric - 1 teaspoon

Red chili - 1/2 teaspoon

Garam masala - 1 teaspoon

Dry fenugreek leaves - 1 tablespoon

Oil - 2 tablespoons

Dry red chili - 1

Cumin - 1/2 teaspoon

Ginger - 1 tablespoon

Green chili - 1 teaspoon

Red chili - 1/2 teaspoon

 

PREPARATION

  1. In a bowl, add 300 grams washed white lentils, 500 milliliters water and soak for 30 minutes.
  2. In a anther bowl, add 125 grams washed pigeon peas, 300 milliliters water and soak for 15 minutes.
  3. Take a heavy skillet, add 750 milliliters water, soaked white lentils, soaked pigeon peas,1. Teaspoon salt, 1 teaspoon turmeric and mix it well.
  4. Bring it to a boil.
  5. Cover it with lid and cook for about 30 - 40 minutes on medium heat.
  6. Open the lid and give it a nice stir.
  7. Mash the dal with the help of a food masher.
  8. Cook for 5 - 7 minutes on medium heat.
  9. Remove it from heat and keep aside.
  10. Heat 25 milliliters ghee in a skillet, add 1/4 teaspoon asafoetida, 1/2 teaspoon cumin, 2 dry red chili, 2 tablespoons ginger garlic paste and stir for 1 - 2 minutes.
  11. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
  12. Add 1 teaspoon salt and mix it well.
  13. Now, add 180 grams tomato puree and mix it well.
  14. Cook for 5 - 7 minutes on medium heat.
  15. Add 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric, 1/2 teaspoon red chili and mix it well.
  16. Now, add the cooked dal and mix it well.
  17. Add 1 teaspoon garam masala, 1 tablespoon dry fenugreek leaves and mix it well.
  18. Cook for another 3 - 5 minutes on medium heat.
  19. Remove it from heat and keep aside.
  20. Heat 2 tablespoons oil in a pan, add 1 dry red chili, 1/2 teaspoon cumin and stir well.
  21. Add 1 tablespoon ginger,1. Teaspoon green chili, 1/2 teaspoon red chili and stir for 2 - 3 minutes.
  22. Pour the tempering over the dal.
  23. Serve.