Moong Dal Dhuli Tadka
(good for two persons)
Ingredients:
1. ½ Cup Dal
2. 1 ½ Table spn. Ghee
3. ½ Tea spn. Jeera (Cumin seeds)
4. 3/4 Tea spn. Kuti Mirch (chili flakes)
5. ½ Tea spn. Turmeric powder
6. 1 Table spn. crushed garlic
7. 1 Pinch Hing (asafoetida)
8. 2-3 Gree chillies / Whole red chillies
9. Lemon Juice of 1 lemon
10. 2 Table spn. chopped coriander leaves.
11. ¾ Tea spn. or to taste salt
Method
Rinse Dal very well till no cloudy water is seen. Soak in water for ½ an hour.
Rub the dal with fingers and rinse well again. Transfer the dal to pressure cooker.
Add 2 Cups water, turmeric and salt. Boil it in upen pressure cooker ( without lid on)
When boiling for 3-4 minutes, you will see foams formed on dal to. Remove them once or twice. (This will enhance the taste of dal) When no more foams floating on dal water, close the lid. Give I whistle. Switch off fire. Leave it with lid on till the pressure is released naturally. It may take 12-13 minutes. Once the pressure is released, open the lid of the cooker and give dal a gentle stir. Check if the consistency is to your liking. If thick may add at this time ½ cup water. Just heat it for
a minute and transfer the dal to the serving bowl. Add the lemon juice ( its optional)
Its ready to Tadka ( tempering)
Tadka
Keep Tadka pan on medium fire. Add ghee, heat it. Add cumin seeds, fry them till light
dark in colour. Add crushed garlic stir constantly.When garlic light brown add kuti mirch and
broken pieces of chilli ( Red or Green) Red is better.) Add hing and remove from fire.
Add half of coriander and this fried Tadka to whole dal and arrange the balance half on top.
Garnish with this tadka mix, coriander and chillies. I fry 2-3 Red chillies in advance and arrange them on top. Since today (Lockdown time) I didn’t have them I managed with green chillies, if you have whole red chillies use them. Crisp fried red chillies on top of dal tastes much better.
Enjoy Moong Tadka Dal with Roti or boiled rice.
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