Andhra style Tomato Dal Gujarati Dal Palak Dal 3 Dal Tadka in Colours

Ingredients

• ½ cup Tata Sampann unpolished Moong dal, washed, Moong dal
• 1 ½ cup Tata Sampann unpolished Urad dal, washed, Urad dal
• 4-5 cup Water
• ½ tsp Turmeric powder
• Salt to taste
• 1 ½ tbsp Ghee
• 2 tbsp Oil
• 1 tbsp Ghee
• ½ tsp small Mustard seeds
• 1 sprig curry leaves
• ¼ tsp dry Fenugreek seeds, methi dana
• 2 no. dry kashmiri red chillies
• 3 no. Button chillies
• 1 medium Tomato, finely chopped, Tomato
• A pinch of asafoetida, asafoetida
• Salt to taste
• ¼ cup fresh Tomato puree
• 1 ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• ¼ inch Ginger (peeled & finely chopped) Ginger
• Cooked lentils
• ⅓ cup Water
• 1 tbsp Jaggery, roughly chopped (optional)
• Fried button chillies
• Chili oil
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 2 no. Garlic cloves, chopped
• A pinch of asafoetida, asafoetida
• 1 no. large Onion, finely chopped
• Salt to taste
• 1 medium bunch Spinach, chopped
• Little water
• Cooked lentils
• ⅓ cup Water
• 1 no. Green chili, finely chopped
• Coriander sprig, coriander leaves
• 2-3 tbsp Ghee
• A pinch of Asafoetida
• ¼ tsp dry Fenugreek seeds, methi dana
• ¼ tsp small Mustard seeds
• 1 no. Clove
• ½ cup Curd, beaten, curd (yogurt)
• Cooked lentils
• ½ cup Curd, beaten, curd (yogurt)
• Salt to taste
• 2 no. Green chili, slit into half
• Lemon, sliced
• A pinch of Garam masala powder
• A pinch of Chaat masala

Steps

1. In a pressure cooker, add Tata Sampann Moong dal, Tata Sampann Urad dal, water, salt to taste, ghee and mix it well.
2. Cover it with a lid and cook for 2-3 whistles or until half cooked on medium flames.
3. Leave it aside to depressurise the cooker for 10 minutes.
4. Mashed the dal with the help of spatula or masher and keep it aside for further use.
5. In a non-stick pan, add oil, ghee, once it’s hot, add small mustard seeds, curry leaves and let it splutter.
6. Add dry fenugreek seeds, dry kashmiri red chillies, button chillies and saute it for a minute.
7. Add tomatoes, a pinch of asafoetida, salt to taste, fresh tomato puree, degi red chili powder, ginger and cook it for 7-8 minutes until tomatoes get mushy.
8. Add cooked dal, water and cook it for a while until cooked well.
9. Transfer it to a serving bowl, garnish it with fried button chillies and chili oil.
10. Serve hot with steam rice.
11. In a non-stick pan, add oil, once it’s hot, add cumin seeds and let it splutter.
12. Add garlic, a pinch of asafoetida and saute it for a minute until golden brown.
13. Add onion, salt to taste and saute it for 2-3 minutes until translucent.
14. Add spinach, water and cook it for a while until cooked well on medium flames.
15. Add cooked dal, water, green chili and let it simmer for a while until it thickens.
16. Transfer it to a serving bowl and garnish it with coriander sprig.
17. Serve hot with roti or steam rice.
18. In a non-stick pan, add ghee, once it’s hot, add a pinch of asafoetida, dry fenugreek seeds, small mustard seeds, clove and saute it until aromatic.
19. Add curd and cook for 2-3 minutes.
20. Add cooked dal, curd, salt to taste, green chili and let it simmer for 4-5 minutes on medium flames.
21. Transfer it to a serving bowl, garnish it with a lemon slice, a pinch of garam masala powder and chaat masala.
22. Serve hot with phulka, roti or steam rice.