Ingredients: 1 cup Yellow Moong Dal (Split),1 tablespoon Butter,1 teaspoon Ghee,1 inch Ginger – grated,1/4 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 Bay leaf (tej patta) – torn into half,2 Green Chillies – slit,4 sprig Coriander (Dhania) Leaves – finely chopped,Lemon juice – as required,Salt – to taste
Time in minutes: 40 Servings: 3 Course: Lunch Diet: High Protein Vegetarian
Instructions: To begin making Dal Tadka Recipe, cook the lentils (split moong dal) with 2 and half cups of water, turmeric powder and salt until soft. Whisk the dal if you like a finer texture, else let the dal have grainy texture. Allow it to rest in the pan/pressure cooker it was cooked.Heat a teaspoon of ghee in a small pan; add in the cumin seeds and allow it to crackle. Next add in the ginger, green chillies and bay leaf and stir fry for a few seconds. Add the seasoning to the cooked lentils.Give the lentils along with the seasoning a brisk boil , add in the butter and adjust the salt levels to suite your taste.After a couple of minutes of boiling the dal, turn off the the heat, squeeze in the lemon juice and stir in the chopped coriander leaves.Transfer the Dal Tadka to a serving bowl and Serve Dal Tadka along with Phulkas and Kachumber Salad for a weekday meal.