Ingredients ( Serves – 4 )
- Toor Dal – 1 Cup (Or Half Toor Dal + Half Masoor Dal)
- Water – As Required
- Turmeric Powder – 1/2 Tsp
- Salt – To Taste
- Ghee – 3 Tbsp
- Oil – 1 Tbsp
- Cumin Seeds – 1 Tsp
- Mustard Seeds – 1/2 Tsp
- Garlic Cloves – 8 Pieces (Sliced)
- Ginger – 1 Inch Piece (Julienned)
- Green Chilies – 3 Pieces (Slit)
- Onion – 2 Medium (Finely Chopped)
- Tomato – 2 Large (Chopped)
- Dry Red Chilies – 3 Pieces
- Coriander Powder – 2 Tsp
- Red Chili Powder – 1 1/2 Tsp
- Garam Masala – 1 Tsp
- Kasuri Methi – 1 Tsp (Crushed)
- Fresh Coriander Leaves – 2 Tbsp (Chopped)
- Lemon Juice – 1 Tbsp
Method
- Wash and pressure cook toor dal with turmeric powder, salt, and water until soft and well-cooked.
- Lightly mash the cooked dal with a ladle and adjust consistency with hot water to keep it smooth yet slightly rustic.
- Heat ghee and oil in a heavy pan and add cumin seeds, mustard seeds, and dry red chilies, allowing them to splutter and release aroma.
- Add sliced garlic and sauté until it turns golden brown and aromatic, ensuring it does not burn.
- Add ginger and green chilies, sautéing briefly to release their flavors.
- Add chopped onions and cook until golden brown and slightly caramelized for dhaba-style depth.
- Add chopped tomatoes and cook until they turn soft and the oil begins to separate from the masala.
- Mix in coriander powder, red chili powder, and garam masala, cooking until the masala becomes thick and fragrant.
- Pour the cooked dal into the tadka and simmer for a few minutes so it absorbs the flavors.
- Finish with crushed kasuri methi, lemon juice, and fresh coriander leaves.
- Serve hot with an extra spoon of sizzling ghee tadka on top for authentic dhaba-style flavor.
Prep Time – 10 mins. Cook Time – 25 mins. Total Time – 35 mins.
