Healthy Restaurant Style Mixed Dal TadkaVeg

1

Combine the toor, masoor, urad, chana, and moong dals in a bowl and wash them thoroughly with water.

2

Add the cleaned lentils to a pressure cooker with 3 cups of water, turmeric powder, salt, and a dash of cooking oil (to prevent splattering).

3

Pressure cook on high heat for 6 whistles. Once done, let the pressure release naturally and set the cooked dal aside.

1

In a separate pan, heat 4 tablespoons of cooking oil.

2

Add the bay leaves, black cardamom, cinnamon stick, cumin seeds, asafoetida (hing), and green chilies. Sauté until fragrant.

3

Add the chopped ginger and garlic, followed by the onions. Sauté the onions until they turn golden brown.

4

Add the chopped tomatoes and cook on low heat until they soften and the mixture is well blended.

1

Stir in the red chili powder, coriander powder, and garam masala. Cover and cook for a brief moment to let the spices integrate.

2

Add the cooked dal into the pan with the masala. Mix well and adjust the consistency by adding warm water as needed.

3

Add extra salt if required, cover, and let the dal simmer on low heat for 3-4 minutes to ensure the flavors meld perfectly.

1

Stir in fresh chopped coriander leaves and 2 tablespoons of ghee.

2

Cover the pan and turn off the heat; let it rest for 2 minutes.

1

For an extra aromatic touch, heat 2 tablespoons of ghee in a small tadka pan.

2

Briefly sauté chopped ginger and garlic in the ghee until golden.

3

Pour this hot tempering over the prepared dal right before serving. Serve hot with steamed rice or roti.