Dhaba Dal Tadka

Ingredients

• 3/4 cup Tur Dal, Arhar Dal/Pigeon peas split and skinned
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Salt
• 2 tablespoons Ghee
• 2 tablespoons Oil, any neutral flavoured – canola/ rice bran/ sunflower
• 1 teaspoon Cumin Seeds, Jeera
• 1/4 teaspoon Hing
• 3-4 Whole Red Chillies
• 2 tablespoons chopped Garlic
• 1 tablespoon chopped Ginger
• 2 Green Chillies, chopped
• 1 sprig Curry Leaves
• 2 tablespoons chopped Onions
• 1/4 cup chopped Tomato
• 2 teaspoons Red Chilli Powder, divided
• 1/4 teaspoon Turmeric
• 1 teaspoon Coriander Powder
• 3/4 teaspoon Salt
• 1 cup Water
• 2 tablespoon chopped Coriander
• 2 pieces Coal, lump coal
• 1 teaspoon Ghee

Steps

1. Add tur dal, turmeric, salt and 2 1/2 cups water to a pressure cooker. Pressure cook for 15-20 minutes. Let the pressure release naturally. Whisk the dal so it has a smooth texture.
2. Heat ghee and oil in a kadhai and add jeera. Once it starts spluttering, add whole red chillies, garlic, ginger, chillies and green chillies. Saute for a minute or two till everything is fragrant
3. Add onions, tomatoes, turmeric powder, 1 teaspoon chilli powder, coriander powder and salt and cook till the onion is brown and the tomatoes are tender. Reserve half this tadka in a smaller pan and set aside.
4. Add cooked dal to the remaining tadka in the kadhai along with 3/4-1 cup water. Bring this to a quick boil and then simmer for 5-6 minutes
5. Smoke the dal by placing a katori or small vessel in the middle of the dal. Add a hot piece of coal and pour a little oil or ghee on top. As soon as it starts smoking, cover tightly with a lid for 3 minutes. After 3 mins, remove the lid and take off the katori with the coal.
6. Heat the reserved tadka and add chilli powder. Turn off the flame and pour this over the dal. Top with coriander and serve hot.