MOONG MASOOR DAL ( TADKA DAL )

Whether one is from Northern, Southern, Eastern or Western part of India, dals are all time favourite in every household. Recipes change according to the ingredients used in the regions e.g, some use sugar, tamarind, coconut, curry leaves, asafetida (Hing) or meat in them. The dal I made is very simple and very common in Northern ( Punjabi ) Indian family. If you are dal fan, try this recipe. You can cook in the pressure cooker or straight in the pot.

Serves 4-6

Time: 30 minutes

For the dal

1 cup yellow mung beans ( skinless)

1/2 cup red masoor dal ( skinless )

1/2 tsp turmeric

1 tsp salt

1 tbs ghee

2-3 cloves garlic

1 tsp finely chopped ginger

Enough water to cover the dal

For the Tadka

2-3 tbs ghee

1 medium onion chopped

1 tsp ginger and garlic paste

1 small tomato chopped

Salt

1/2 tsp garam masala

2-3 green chillies slit

1 tsp cumin

Fresh chopped coriander

Method

First, assemble the ingredients of the dal in the pressure cooker and cook for 8-10 minutes. If you are not using the pressure cooker, just add them in the pot and let it cook till the lentils are al dente. If the dal looks bit mushy, do not worry just add the hot water and stir to settle the lumps. Keep aside till the tadka is cooked.

For the tadka, heat the ghee, add the cumin, onions and ginger/garlic paste and cook for 2-3 minutes on high heat so they slightly pinkish brown. And then add the chopped tomatoes.

As the tomatoes soften, add the green chillies, turmeric, garam masala, salt and half the coriander to the pan and cook till everything cooked through and the ghee is separated. ( in case the mix sticks at the bottom, add a splash of water)

Remove the tadka from the heat and immediately and pour it in the cooked dal. Add a little water in the pan swirl around and pour the liquid in the dal. Put the dal on the heat and bring it to the simmer.

Once the dal is cooked, season it well. I like doing the mini tadka to the dal before serving. This stage is optional, but it looks nice when serving. For this just heat the ghee in a small pan, add the chopped garlic and red chilli powder, let it fry and remove from the heat and swirl on the dal in the serving bowl. Garnish with fresh coriander. 

Serve the dal with aloo methi, chapati and rice.