Dal Tadka

Ingredients

• 100 gms Tur Dal
• 50 gmsMoong Dal
• 10 gmsUrad Dal
• 2 tbsp Ghee/ Cooking Oil
• 1 onion
• 2 Tomatoes
• 2 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Red Chilly Powder
• 12 Garlic
• 2-3 Green Chilly
• 1 tsp Cumin Seeds
• 6-7 Curry Leaves
• 2 Whole Red Chilly
• 2 tsp Flavarich Dal Tadka Masala

Process

1.  Take Split Pigeon Pea (Toor Dal) 100 gm, Split Green gram (Moog Dal) 50 gm and Split Black gram (Urad Dal) 10 gm.
2. Rinse the dals, soak it for 15-20 min and add them to pressure cooker. Then add 1 tsp turmeric powder, salt to taste, 3 slit green chilies, 1/3 tsp finely chopped ginger and 2 ½ cup water.
3. Pressure cook for 4 whistles or more till they become soft and creamy. Mash the dal and keep aside.
4. Heat 2 tbsp ghee in a non-stick pan. Add few curry leaves, 1 tsp cumin seeds, 2-3 small dry red chillies, ½ tsp coriander powder, 1 tbsp finely chopped garlic and sauté for a while.
5. Add one medium sized chopped onion and sauté till golden brown then add 2 medium sized chopped tomatoes and let it cook for 2-3 minutes.
6. Add 2 tbsp FLAVARICH DAL TADKA MASALA and sauté on a low flame. Pour dal into the pan, add water as per desire consistency and bring it to boil.
7. Add green coriander and serve hot with steamed basmati rice or rotis.