Methi Dal Tadka for winter spl Methi Dal Tadka winter Spl Dal

Ingredients

• 1 cup Toor dal (washed) Toor dal
• ½ cup Chana dal (washed & soaked for 1 h) Chana dal
• 2-3 heaped tbsp Ghee
• 2 tbsp Oil
• ¼ tsp Cumin seeds
• 2 no. Dry kashmiri red chillies, broken into half, dry kashmiri red chillies
• Washed Dals
• Salt to taste
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• ½ tsp Turmeric powder
• 3-4 cup Water
• 2 tbsp Oil
• 1 tbsp Ghee
• 1 tsp Cumin seeds
• A pinch of asafoetida, asafoetida
• 1 inch Ginger (peeled & finely chopped) Ginger
• 1 no. dry Red chili, broken into half, Dry Kashmiri Red Chilli
• 3 large Tomatoes, chopped, Tomato
• 1 tbsp Tender Coriander stem, finely chopped
• 3 no. Green chillies (less spicy & finely chopped)
• 3-4 heaped tbsp Soaked fenugreek leaves, soaked kasuri methi (dried fenugreek leaves)
• Salt to taste
• ⅓ cup fresh Tomato puree
• ½ tsp Coriander powder
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 medium bunch fresh Fenugreek leaves, chopped, fenugreek
• 1 tbsp Ghee
• Cooked Dal
• Salt to taste
• A pinch of sugar
• 2 tsp Lemon juice (for finishing)
• 2 tbsp fresh Coriander leaves, chopped
• 3-4 heaped tbsp dry Fenugreek leaves, kasuri methi (dried fenugreek leaves)
• Water as required
• Chili oil
• Coriander sprig, coriander leaves

Steps

1. In a pressure cooker, add ghee, oil, once it’s hot, add cumin seeds, dry kashmiri red chillies, washed dals, salt to taste and mix it well.
2. Add degi red chili powder, turmeric powder, water, cover it with the lid and cook it for 3-4 whistles until cooked well.
3. In a handi, add oil, ghee, once it’s hot, add cumin seeds, a pinch of asafoetida, ginger, dry red chili and saute it for a minute.
4. Add tomatoes, tender coriander stems, green chillies, soaked fenugreek leaves, salt to taste and saute it for a while until tomatoes are mushy.
5. Add fresh tomato puree and cook it for 5-6 minutes on high flames.
6. Add coriander powder, degi red chili powder, fresh fenugreek leaves, ghee and saute it well.
7. Add cooked dal, salt to taste and let it simmer for 7-8 minutes on medium flames.
8. Finish it with a pinch of sugar, lemon juice, fresh coriander leaves and mix it well.
9. Transfer it to a serving bowl or dish, garnish it with chilli oil and coriander sprig.
10. Serve hot with roti and steam rice.
11. In a bowl, add dry fenugreek leaves, water as required and soak it for 10-15 minutes.
12. Keep it aside for further use.