Punjabi Tadka Dal
Lentils, spices along with onions, tomatoes, and garlic are fried in oil
Yellow Moong Dal
medium, finely chopped
medium heat, finely chopped
large, finely chopped
Red chilli powder
Wash the lentils in a few changes of cold water. Cook the lentils in a pressure cooker or a pan with a lid with 1 litre of water, turmeric powder and salt for about 10 -15 minutes or until soft.
While the lentils are cooking prepare the onion, tomatoes and garlic.
Once lentils are cooked, remove from hob and check the consistency of dal. If it’s too thick you can add hot water at this stage. Set aside.
For the ‘Tadka’ or tempering, take a small pan and heat oil on medium heat. Add cumin seeds to oil and when they start to turn brown, add green chili and onions and cook until light golden.
Then add chopped garlic and fry for a few minutes. Add chopped tomato and cook until soft. When oil starts leaving corner add red chilli powder. Mix well.
Add this tempering to the dal, mix well to blend the flavours and garnish with fresh coriander.
Washing the lentils in a couple of changes of water is important but don’t wash too many times as important nutrients maybe lost.
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Recipe by The London Economic, thelondoneconomic.com