Wednesday, 24 February 2010


Toor dal 1/4 cup
Channa dal 1/4 cup
Moong dal 1/4 cup
Onion 2
Turmeric powder 1/2 tsp
Asafoetida (hing) pinch
Garam masala powder 1 tbsp
Coriander powder 2 tbsp
Chilli powder 1 tbsp
Cumin powder 1 tbsp
Lemon juice 2 tsp
For tadka (seasoning)
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Green chilli slit in centre
Curry leaves 5 leaves
Chopped ginger 2 tsp
Chopped garlic 2 tsp
1. Wash toor, moong and channa dal. Pressure cook the dals with salt and 3 cups of water.
2. Heat a pan, add ghee, turmeric powder and hing. Fry well.
3. Add chopped onion and fry till it turns into golden brown.
4. Add cumin, coriander, chilli and garam masala powder and fry for 3 to 4 mts.
5. Add the cooked dal to this pan. Mix well for 5 mts and turn off the flame. Transfer this into a serving dish.
6. Heat another pan, add ghee, mustard seeds, after it splutter, add cumin seeds, curry leaves, green chilli, chopped ginger and garlic. Fry well.
7. Top the dal with this tadka. Finally add lemon juice.
8. Serve tadka dal with roti or rice.


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