Restaurant Style Dal TadkaVeg

1

Wash the Toor Dal thoroughly under running water and soak it for 20 minutes.

2

In a pressure cooker, add the soaked dal, turmeric powder, salt, and water.

3

Close the lid and pressure cook for 7 whistles until the dal is soft and well-cooked.

1

Heat ghee in a pan over a moderate flame.

2

Add mustard seeds. Once they begin to crackle, add curry leaves.

3

Add the finely chopped onions and a pinch of salt to help them cook faster.

4

Sauté until the onions turn golden brown.

5

Add the crushed ginger, garlic, and green chilli paste. Stir briefly.

6

Add the red chilli powder, turmeric powder, coriander powder, and asafoetida. Mix well.

7

Add the chopped tomatoes and let the masala cook for 4–5 minutes on a medium flame.

1

Transfer the cooked dal into the prepared masala pan.

2

Mix thoroughly. If the dal is too thick, add a little water to reach your desired consistency.

3

Stir in the fresh coriander leaves and turn off the flame.

1

In a separate small utensil or Tadka Waati, heat ghee.

2

Once hot, add cumin seeds, fresh curry leaves, and whole dried red chillies.

3

Once the chillies crackle, add a final touch of red chilli powder for color and give it a quick stir.

4

Immediately pour this hot tempering over the prepared dal.

5

Give it a final mix and serve hot with steamed rice or fulkas.