RecipeSavants.comSmart Recipes, Indian Recipes, Grains Recipes, RecipesGrainsIndianDal TadkaPT1H10MServes 4
Ingredients:
1.25 Cup Split Yellow Pigeon Pea3.5 Cup Water0.5 Teaspoon Salt0.75 Teaspoon Tumeric1 Medium Onion1 Large Tomato1 Ginger2 Green Chiles0.5 Tablespoon Kasoori Methi0.25 Cup Coriander Leaves0.25 Teaspoon Garam Masala0.33 Cup Vegetable Oil0.5 Tablespoon Cumin Seeds0.5 Tablespoon Coriander Seeds0.5 Tablespoon Fennel Seeds0.5 Teaspoon Asafetida4 Whole Dried Red Chilies3 Cloves Garlic1 Tablespoon Red Chili PowderSoak the rinsed split yellow pigeon pea in water for 30-40 minutes.In a pressure cooker, add the soaked pea, onion, tomato, ginger, green chilies, salt, and turmeric and stir to combine. Add water and adjust depending on your cooker. Pressure-cook the pea until it is cooked. Whisk it well so that it becomes smooth. Turn the heat back on and bring the pea to a boil. Add the coriander leaves, kasoori methi, and garam masala. Mix. Dal is ready. Take it off the stove.Tempering: In a large cast-iron skillet, heat oil and add cumin seeds. Once they crackle, add the asafetida/hing. Toss in the fennel seeds and coriander seeds. Stir often as you fry them for a few seconds to avoid burning them. Add the whole dried red chilies and fry for another couple of seconds until they change color. Stir in the crushed garlic and fry on medium heat until it turns golden and somewhat crunchy. Stir often. Turn the heat off and add the red chili powder.Give the tempering a stir and pour it over the pea. Keep a charcoal ember ready. Place it in a small bowl. Place the bowl in the dal and pour a tbsp. of oil over it. Quickly cover the pressure cooker with a lid and let it rest for 5 minutes.Open the cooker and take the bowl containing the charcoal ember out. Give the dal a light mix.
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