Dal Tadka (Restaurant-Style)

Method9 steps · about 1 hr

1. 1

   Step 1: Rinse the 200 grams toor dal. Cook with half teaspoon turmeric, one teaspoon of the divided salt and three cups of the divided water. In an Instant Pot use high pressure for eight minutes and let pressure release naturally; open only once fully depressurized. For a stove-top pressure cooker follow its instructions; source guide is four high-heat whistles then three to four minutes low heat, followed by natural release. Alternatively simmer in an ordinary pot about thirty minutes, adding water as needed. Whichever method you choose, check the dal is very tender and reserve it.

   Instant Pot toor dal high pressure, before natural release · 8 minUses 1 cup toor dal ( 200 grams , also known as arhar dal/split pigeon peas lentil) · ½ teaspoon turmeric powder · One teaspoon salt for first dal cooking · Three cups water for first dal cooking

2. 2

   Step 2: Meanwhile, crush 4 large garlic cloves, 1-inch ginger and 1 green chili using a mortar pestle and set it aside.

   Uses 4 large garlic cloves (divided) · One 1-inch (2.5 cm) piece ginger · 1 green chili

3. 3

   Step 3: In a heavy bottom pan, heat 1& ½ tablespoons ghee on medium heat. Once hot, add 1 teaspoon cumin seeds, 1 tablespoon coriander seeds (crushed) and 2 cloves. Sauté for a few seconds until fragrant.

   Uses 1 1/2 tablespoons ghee for base · 1 teaspoon cumin seeds · 1 tablespoon coriander seeds (crushed in mortar pestle) · 2 cloves (whole)

4. 4

   Step 4: Then add 1 medium onion (chopped), cook for around 3 to 4 minutes until they are soft and start to change color. Add the crushed garlic-ginger-green chili. Cook for 1 to 2 minutes until raw smell goes away.Add 2 medium tomatoes (chopped) along with remaining ½ teaspoon salt and mix. Cover and cook for 7 to 8 minutes until the tomatoes are very soft and cooked.

   Cook tomatoes after onion and aromatic stages · 8 minUses Ghee-tempered whole spices · 1 medium red onion ( 150 grams , chopped) · Crushed four-clove garlic-ginger-greenchili paste · 2 medium tomatoes (chopped) · Remaining half teaspoon salt for tomato base

5. 5

   Step 5: Then add ½ teaspoon coriander powder, ¼ teaspoon garam masala, ¼ teaspoon Kashmiri red chili powder, ⅛ teaspoon red chili powder (refer note 1), 2 tablespoons cilantro (chopped) and 1 teaspoon kasuri methi. Stir the spices with the masala for 30 seconds.

   Uses Cooked onion-tomato-aromatic masala · ½ teaspoon coriander powder · ¼ teaspoon garam masala · ¼ teaspoon kashmiri red chili powder · ⅛ teaspoon red chili powder (or adjust to taste) · 2 tablespoons chopped cilantro · 1 teaspoon kasuri methi (crushed, dried fenugreek leaves)

6. 6

   Step 6: Add the boiled dal to the masala now and mix. I also added ½ cup water here as dal looked very thick to me. Let the dal simmer for 3 to 4 minutes.

   Simmer cooked dal with masala · 4 minUses Cooked complete spice-tomato masala · Tender cooked toor dal · Remaining half cup water if dal needs thinning

7. 7

   Step 7: Heat the separate tablespoon tadka ghee (1 tablespoon) in a small pan. Add the two additional chopped garlic cloves, quarter teaspoon hing and two dried red chilies. Cook one minute until garlic begins turning golden. Add the optional quarter teaspoon tadka Kashmiri chili powder, remove from heat promptly, and stir this tadka into the prepared dal.

   Cook final garlic tadka before chili powder · 1 minUses Simmered seasoned toor dal · 1 tablespoon ghee ( 15 ml ) · 2 large garlic cloves (chopped) · ¼ teaspoon hing (also known as asafoetida) · 2 dried red chilies · ¼ teaspoon kashmiri red chili powder (optional)

8. 8

   Step 8: Taste the finished dal and adjust seasoning if needed.

   Uses Prepared toor dal with complete ghee tadka

9. 9

   Step 9: Garnish with additional chopped cilantro and serve hot with separately prepared jeera rice or roti.

   Uses Finished dal tadka · Additional chopped cilantro for garnish, amount unspecified