dal tadka

Ingredients

• Tur dal - 1/4 cup 
• Moong dal - 1/4 cup 
• Channa dal - 2 tbsps  (soak for 15 mts in water)
• Green chilies - 2, slit length wise
• Ginger, finely minced
• Haldi - 1/4 tsp (turmeric pwd)
• Coriander seeds - 1/2 tsp (crushed) (optional)
• Tomato - 1, finely chopped
• Ghee - 1 1/2 tsps (or oil for a vegan version)
• For tadka:
• Cumin seeds - 1/2 tsp
• Hing - large pinch (asafoetida/inguva)
• Dry red chilies - 1 or 2, tear and de-seed
• Green chili - 1, slit
• Red chili powder - 1/2 tsp
• Curry leaves (optional)
• Ghee - 1 1/2 tsps (or cooking oil)

Method

1. In a pressure cooker, add 2 cups of water and add the three lentils/dals, green chilies, ginger, hing and turmeric pwd and pressure cook upto 3 whistles. If cooking over stove top, cook till the dals are almost cooked. Mash the dals lightly.
2. Heat ghee in a heavy bottomed vessel, add crushed coriander seeds and stir fry for few secs. Add the chopped tomato and saute for 4 mts.
3. Add the pressure cooked dal along with salt and mix. Add a large cup of water and cook on slow to medium flame for 10 mts without lid or till you get the consistency of your choice.
4. Remove onto a serving bowl and keep aside while you prepare the tempering.
5. Heat ghee in a small pan, add the cumin seeds and as they splutter, add hing, red chilies, green chili, red chili powder and curry leaves and saute for a few secs. Turn off heat and pour this over the dal.
6. Serve with rotis or jeera pulao or white rice.