Dal Tadka

📝 Ingredients

For the Dal:

• ½ cup toor dal (split pigeon peas)

• ¼ cup moong dal (optional, for creaminess)

• 2½ cups water

• ½ tsp turmeric powder

• Salt to taste

For the Tadka (Tempering):

• 2 tbsp The Doodhwala A2 Cow Ghee

• 1 tsp cumin seeds

• 1-2 dried red chilies

• 4-5 garlic cloves, finely chopped

• 1 inch ginger, grated

• 1 onion, finely chopped

• 1 tomato, chopped

• 1-2 green chilies, slit

• ¼ tsp hing (asafoetida)

• 1 tsp red chili powder

• 1 tsp garam masala (optional)

• Fresh coriander leaves, chopped (for garnish)

• Juice of ½ a lemon (optional)

🍲 Instructions

1. Cook the Dal

1. Wash toor dal (and moong dal, if using) 2–3 times.

2. Pressure cook with 2½ cups water, turmeric, and salt for 3–4 whistles. Let it cool.

3. Mash the dal until smooth; add water if needed to adjust consistency.

2. Prepare the Tadka

1. Heat 2 tbsp of The Doodhwala A2 Cow Ghee in a kadhai or pan.

2. Add cumin seeds and let them splutter.

3. Add dried red chilies, chopped garlic, and ginger. Sauté until golden and aromatic.

4. Add chopped onions and green chilies. Sauté until onions turn light brown.

5. Add tomatoes, cook until soft and mushy.

6. Add hing, red chili powder, garam masala. Sauté for a few seconds.

3. Combine & Simmer

1. Pour in the mashed dal. Mix well and simmer for 5–7 minutes on low heat.

2. Adjust salt and thickness as needed.

4. Final Tadka (Optional for Restaurant-style Finish)

• Heat 1 tbsp ghee, add cumin seeds and chili powder, pour over hot dal before serving.

5. Garnish

• Top with chopped coriander and a dash of lemon juice.

🫓 Serve With:

• Steamed basmati rice, jeera rice, roti, or naan.