A very tasty, simple traditional dal with seasoning. Best combination with any Indian breads and Rice of your choice !!!!
For the dal:
1/2 cup / 100 ml masoor dal (pink color dal) Indian standard measuring cup of 100 ml / 4 oz capacity
½ cup / 100 ml tur dal (Indian standard measuring cup of 100 ml / 4 oz capacity
2 ½ cups / 500 ml water
1/2 teaspoon oil
1/2 teaspoon turmeric powder
For the dal:
Wash and soak dals in 2 1/2 cups of water for 30 minutes. Add oil, turmeric powder (along with water in which dal soaked) and pressure cook for 20 minutes or until done / soft (reduce the heat to medium after 2nd whistle and cook for 15 minute). Switch off the heat. Allow the cooker to cool naturally. Open the lid.
For tadka / seasoning:
1 tablespoon oil
1 onion, finely sliced
¾ teaspoon red chilli powder
1 ½ teaspoon coriander powder
¼ teaspoon turmeric powder
1 well ripe tomato (1 big size or 2 small size), finely chopped
1 teaspoon chopped coriander leaves
Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water and keep aside (spice mix).
In a pan or kadai, heat oil. Add sliced onion and fry on a low to medium heat until crisp and golden color.
Add diluted spice mix and stir well on a low heat for 2 – 3 minutes until the raw smell goes and spices well combined with onion.
Add chopped tomato mix well.
Add boiled dal and adjust salt to taste. If the dal is very thick in consistency, adjust with extra ¼ cup (50 ml) hot water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until the dal well combined with all the spices / thickens.
Final tadka (seasoning):
2 teaspoon oil
1 teaspoon jeera (cumin seeds)
1 tablespoon garlic, very finely chopped (optional)
Heat oil in a small pan / tadka pan. Add jeera and fry on a low heat until fragrant. Add chopped garlic (optional) and fry until crisp. Pour the seasoning and chopped coriander leaves over dal and serve with rotis / rice …