Spicy Garlic Dal Tadka / स्पाइसी गार्लिक दाल तड़का

Spicy Garlic Dal Tadka
Servings - 5
INGREDIENTS
Pigeon peas - 70 grams
Split Bengal gram - 70 grams
Red lentils - 40 grams
Water - 300 milliliters
Ginger - 1 teaspoon
Green chili - 1
Turmeric - 1/4 teaspoon
Water - 700 milliliters
Ghee - 1 tablespoon
Cumin seeds - 1 teaspoon
Dry red chili - 2
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Green chili - 1 teaspoon
Onions - 70 grams
Tomato - 80 grams
Turmeric - 1/4 teaspoon
Red chili - 1/4 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Salt - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Dry mango powder - 1 teaspoon
Coriander - 1 tablespoon
Ghee - 2 tablespoons
Dry red chili - 1
Asafoetida - 1/4 teaspoon
Garlic - 1 tablespoon
Paprika - 1/2 teaspoon
PREPARATION
1. In a bowl, add 70 grams pigeon peas, 70 grams Split Bengal gram, 40 grams red lentils, 300 milliliters water and soak for 1 hour. Strain it.
2. Take a pressure cooker, add 1 teaspoon ginger, 1 green chili, 1/4 teaspoon turmeric, 700 milliliters water and stir well.
3. Cover it with lid and cook until you hear 2 whistles.
4. Open the lid and remove it from heat.
5. Heat 1 tablespoon ghee in a pan, add 1 teaspoon cumin seeds, 2 dry red chili and stir well.
6. Add 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon green chili and cook for 1 minute.
7. Add 70 grams onions and cook for 5 - 6 minutes.
8. Add 80 grams tomato and cook for 8 - 10 minutes.
9. Add 1/4 teaspoon turmeric, 1/4 teaspoon red chili, 1 teaspoon coriander powder 1 teaspoon cumin powder, 1 teaspoon salt and cook for 1 minute.
10. Add boiled dal and cook for 2 minutes.
11. Add 1 tablespoon dry fenugreek leaves, 1 teaspoon dry mango powder, 1 tablespoon coriander and cook for 2 minutes. Remove it from heat.
12. Heat 2 tablespoons ghee in a pan, add 1 dry red chili, 1/4 teaspoon asafoetida, 1 tablespoon garlic and stir well.
13. Add 1/2 teaspoon paprika and cook for 1 minute. Remove it from heat.
14. Pour this over prepared dal.
15. Serve hot.
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