Dal Tadka Lentil Tadka and Jeera Rice South Indian Style Dal & Jeera Pulao

Ingredients

• 1 cup Toor dal, washed, Toor dal
• 1 heaped tbsp Urad dal, washed, Urad dal
• 6-7 cup Water
• Salt to taste
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tsp Turmeric powder
• ¼ tsp Asafoetida, Asafoetida
• 1 inch Ginger, peeled, slice, Ginger
• 2-4 Garlic cloves
• 2 Green chillies, broken into half
• 1 tbsp Oil
• 2-4 Fenugreek seeds, methi dana
• Prepared Ginger Garlic Paste
• ½ cup Shallots or 1 medium onion, chopped, sambar onion
• 1 sprig Curry leaves
• ¼ tsp Turmeric powder
• ¼ tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tsp Coriander powder
• 1 medium Tomato, chopped, Tomato
• Boiled Dal
• Salt to taste
• 1 sprig Curry leaves, roughly torn
• 2-3 tbsp Ghee
• 1 ½ tsp Cumin seeds
• 9-10 Button chillies
• ¼ tsp Asafoetida, Asafoetida
• ¼ tsp Degi red chili powder, Degi Lal Mirch Powder
• 1 tsp Ghee
• 1 tsp Cumin seeds
• ¼ tsp Asafoetida, Asafoetida
• 1 tbsp Coriander leaves, chopped
• Coriander sprig, coriander leaves

Steps

1. In a pressure cooker, add water, toor dal, urad dal, salt to taste, degi red chili powder, turmeric, asafoetida and cook it for 2-3 whistles or until the dal is soft.
2. Mash it with the help of ladle
3. Keep it aside for further use.
4. In a mortar pestle, add ginger, garlic, green chillies and make a coarse paste.
5. Keep it aside for further use.
6. In a pan, add oil, once it’s hot, add fenugreek seeds, prepared ginger garlic paste and cook for a minute.
7. Add shallots and cook for 2-3 minutes or until translucent. Add curry leaves and cook.
8. Add turmeric powder, degi red chili powder, coriander powder, tomatoes, water and cook well.
9. Add cooked dal, add salt to taste, curry leaves and let it simmer for a while.
10. Transfer the dal to a serving bowl, add prepared second tadka and serve hot with tadka rice.
11. In a pan, add oil, once it’s hot, add cumin seeds and let it splutter.
12. Add button red chillies, asafoetida, degi red chili powder and toss well.
13. Keep it aside for further use.
14. In a small pan, add ghee, once it’s hot, add cumin and let it splutter.
15. Add asafoetida, coriander leaves and cook for 20-30 sec.
16. Spread the tadka on top of the cooked rice.