Dal Tadka | Nutritious Tadka Dhal For Rice and Chapathi

1 Cup of Dal – I use mix of 1/3 Cup Tuvar Dal (Arhar) + 1/3 Cup Chana Dal (Split Yellow Lentil) + 1/3 Cup Masoor dal (Split pink lentil)
Onion – 1 Number (Large)
Tomato – 1 Medium (Optional)
Garam Masala powder – 1tsp
Whoe Green Chilies – 1 or 2 Slit
Cumin Seeds – 1/2tsp
Turmeric powder/haldi – 1/2tsp
Asafoetida/Hing – A Pinch
Chopped  Coriander Leaves – 1-2 Tbsp (For Garnishing)
Oil and Salt – As NeededFor the Tadka/Tempering
Mustard Seeds – 1/2tsp
Cumin Seeds/Jeera – 1tsp
Mix of Slit Green or Dry Red chilies – 2 to 3 Numbers
Ginger – 1 inch, finely chopped or grated
Garlic Cloves – 5 to 6 Numbers, finely chopped
Curry Leaves – Few
Ghee/Butter/Oil – 2 Tbsp

Method

• Wash (Pic 1) and soak the lentils for 15 minutes at least, add halve of chopped onions, tomato (sometimes i skip), and slit green chili’s.
• Add soaked dal, 3 cups of water and 1tsp cooking oil to the pressure pan.
• You can add turmeric powder along with dal or later.
• Pressure cook the lentils for about 4 to 6 whistles in medium flame.
• Once cooked, mash the dal with potato masher or spatula and keep aside.
• Heat 2 tbsps of oil in a kadai add 1/2tsp cumin, remaining onion saute well till it turns golden brown then add turmeric, hing and garam masala powders (Pic 2).
• At last add cooked dal (Pic 2), salt and add some water if the dal  looks too thick.
• Masoor Dal has the tendency to get thick soon, so make the dal bit watery as shown in pic 3.

• Meanwhile prepare the tadka.
• In another kadai add butter or ghee, temper the ingredients given “For tadka”.
• First add cumin seeds let them crackle, then add chopped garlic and ginger pieces then whole red chili’s, curry leaves saute for a while and simmer the flame.
• Pour the sizzling tadka mixture along with ghee in to simmering dal.
• You can mix the dal (Pic 4) or serve the dal tadka with the tempering on top it.
• I added only half in the dal and remaining garnished at the end as shown in display picture below.
• Adjust salt and remove from heat.
• Garnish the dhal with some chopped coriander leaves (optional).
• This Dal Tadka can be served with Roti/Phukas/Steamed Plain Rice or Jeera Rice.
• Here i served it with soft chapathis.