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Mixed Dal Tadka

 This mix Dal fry is an amazing mix of masoor, moong, and arhar, combined with a flavorful zingy and spicy taste. This is a proper home-style comfort recipe, originally made by Bina aunty, a family friend of mine, she makes sure that the dal is properly spiced and falvoured, one important tip was to saute the pulses with the masala. A flavorful and protein packed dish with some diligent robust spices gives the palate an amazing adventure of taste. No doubt that it can be approached by anyone from home – cooks to renegade bachelors and can be made with simple and fresh ingredients which are always available in your home. The dal is cooked thoroughly with spices. The added tadka in the end just elevates the dish to a new level. This dal is can be enjoyed with any sort of Indian Breads – Roti, Naan, Tandoori Roti or simply with some hot steaming rice. 





INGREDIENTS

For the dal

  • ½ Cup Moong Dal
  • ½ Cup Masoor Dal
  • ½ Cup Arhar Dal
  • Water (As Required)
  • A handful of Curry Leaves
  • 2tbsp of Vegetable Oil
  • 1 tsp Cumin Seeds
  • 2 Onions (finely chopped)
  • (3 - 4) Garlic (finely chopped)
  • 1 inch Ginger (finely chopped)
  • 2 Tomatoes (finely chopped)
  • 2 Green Chili (finely chopped)
  • 1 tbsp Turmeric Powder
  • 1 tbsp Red Chili Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Cumin Powder
  • Salt (As Required)
  • 1 tbsp Garam Masala
  • 1 Small Block of Charcoal (3x3 inches)
  • ½ tsp Ghee


For the Tadka

  • 1 tbsp Ghee
  • ½ tsp Cumin Seeds
  • ½ tsp Hing
  • 2 Dry Red Chili
  • ½ tsp Red Chili Powder





METHOD

  1. In a bowl wash the dal thoroughly in order to remove all the impurities. Keep changing the water till it is crystal clear.
  2. Heat a pan on low flame and add the cumin seeds and curry leaves. Temper it on low flame and then add the onion.
  3. Cook the onions till it is translucent and then add the ginger-garlic. 
  4. Sauté till the raw aroma goes away and add the tomatoes.
  5. Cook the tomatoes till it is soft and mushy.
  6. Now, add the chilies and powdered spices.
  7. Cook on a low flame till the oil separates or else it will burn.
  8. Add the dal mix and cook it for (3- 5) minutes. 
  9. Transfer it into a pressure cooker, add some water and cook for 2 whistles.
  10. Check the consistency of the dal.
  11. Add water if required.
  12. Adjust the salt according to your taste preference, as we all know that taste is always subjective. 
  13. Now, add the garam masala powder and give it a good mix.
  14. Transfer to a bowl, place a small bowl in between the dal, light up the charcoal, put it in that small bowl, and pour some ghee in order to activate the flavor profile. Cover the bowl of dal with a lid so that it can soak the flavor of charcoal. This process or method of cooking is called Dhungar.
  15. Prepare the tadka of the dal by heating up some ghee and by tempering cumin seeds, dry red chilies, hing, and Kashmiri red chili powder. 
  16. Pour the tadka over the dal and serve hot with some hot – steaming rice.

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