Yellow Dal tadka is also an integral part of Punjabi cuisine. After heavy meals in the afternoon this dal becomes an instant choice of my family for dinner. The simplicity of this dal is unbeatable. You can pair this Dal with Boiled rice for a simple meal. For a side dish you can serve Baigan Tawa Fry. This will taste awesome.
Yellow dal tadka in Punjab is made with Dhuli moong dal and Malka Masoor sabut combined together in equal quantity. In some recipes Dal Masri ( Red lentils split) is used. But I prefer to make it with Malka Masoor Whole( red lentils whole) . It tastes much better. Today we are going to make it in an easy way. On week days when you are tired , keep dal on one flame and boil rice on another. In 25 to 30 min a healthy dinner is ready. Try it and do let me know how you relish it.
50 gm Dhuli Moong Dal
50 gm Malka Masoor Sabut.
2 medium Tomatoes
1 Tsp Haldi
Salt to taste
8 garlic pods ( chopped finely)
1 medium onion chopped finely
1 Tsp Zeera (cumin seeds)
½ Tsp Red Chilli Powder
1 Green Chilli optional
2 Tbsp Desi Ghee
1Tbsp Chopped Green Coriander
Here We go
Wash both lentils in water thoroughly till the water runs clear. Soak for 10 min.
Puree the tomatoes in a blender jar.
In a pressure cooker add Both the lentils, 4 times water of the quantity of Dal, pureed tomatoes, Turmeric powder and salt.
Pressure cook on full flame upto 4 whistles. Let it cool. When the pressure releases on its own, open the pressure cooker and check consistency. Add water if required.
For Tempering, take Desi ghee in a tadka pan. Warm it on slow flame. Add jeera seeds( cumin) .
When they start Spluttering, add garlic and onions. Saute till they turn pink in colour. Avoid browning as it will spoil the taste of the dal.
At this stage add red chilli powder and chopped coriander. Saute for 10 sec only.
Add this tempering to the prepared dal and close the lid.
Open it after 2 to 3 minutes and serve . Put 2 Tsp of Desi ghee on top before serving. It will enhance the flavour of the dal. Serve it with chapati or rice and enjoy the taste.
While making the tempering avoid burning the Jeera ( Cumin) as it will spoil the tastetaste of the Dal
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