Shahi Dal Tadka Recipe

Ingredients

• 2-3 heaped tbsp Ghee
• 1 tsp Cumin seeds
• 4-5 no. Fenugreek seeds, methi dana
• 1 ½ cup Toor Dal (washed), Toor Dal
• 2 cup Green Moong Dal (washed)
• 3 no. Garlic cloves (crushed)
• Salt to taste
• A pinch of Asafoetida
• ½ tsp Turmeric powder
• Water as required
• 10-12 no. Garlic cloves
• 2 inch Ginger (peeled & roughly sliced)
• 2 tbsp Tender Coriander stems (roughly chopped)
• 2 tbsp Mustard oil
• 2-3 no. Green chillies (less spicy & roughly chopped)
• 1 heaped tbsp Coriander seeds
• 2 no. Cloves
• 1 no. Few Black Cardamom seeds
• 1 tsp Cumin seeds
• 2 tsp Black Peppercorns
• 1-2 tbsp Degi Red Chilli powder
• 1 cup Curd (beaten), curd (yogurt)
• Prepared paste
• 2-3 heaped tbsp Ghee
• Prepared curd mixture
• 1 cup Water
• Cooked Dal
• 1-2 cup Hot water
• Salt to taste
• ¼ cup Ghee
• Prepared Tadka
• 2-3 tbsp Oil
• 4-5 no. Dry Kashmiri Red Chillies
• Remaining excess oil
• 1 tsp Cumin seeds
• 2 medium Onions (chopped)
• A pinch of Asafoetida
• Salt to taste
• 2 tsp Degi Red Chilli powder
• 7-8 no. each Almonds & Cashew Nuts (chopped)
• 7-8 no. Raisins (chopped)
• Little Water
• Prepared tadka, prepared tadka
• Fried Chillies
• Coriander sprig, coriander leaves

Steps

1. In a pressure cooker, add ghee, once it is hot, add cumin seeds, and fenugreek seeds let them splutter well.
2. Add toor dal, green moong dal, garlic cloves, salt to taste, a pinch of asafoetida, turmeric powder and water. Mix well.
3. Cover it with the lid and cook for 3-4 whistles or until dal is cooked.
4. Keep it aside for further use.
5. In a bowl, add garlic cloves, ginger, tender coriander stem, mustard oil, green chillies, coriander seeds.
6. Add cloves, black cardamom seeds, cumin seeds, black peppercorns, degi red chilli powder.
7. Transfer the mixture into a mixer grinder jar and grind it into the smooth fine paste.
8. In a bowl, add curd and prepared paste. Mix well.
9. Keep it aside for further use.
10. In a pan, add oil, once it’s hot, add dry kashmiri red chillies and fry them until their texture is on it.
11. Transfer it into the absorbent sheet and keep it aside for further use.
12. In a pan, add remaining excess oil, once it’s hot, add cumin seeds, onions, a pinch of asafoetida, salt to taste and saute for 2-3 minutes.
13. Add degi red chilli powder, almonds, cashewnuts, raisins and cook for a minute.
14. Add little water and give it a quick boil.
15. Turn off the flames and keep it aside for further use.
16. In a handi, add ghee, once it is hot, add prepared curd mixture and cook until the masala is cooked or oil separates from the masala.
17. Add water, cooked dal, hot water, salt to taste, ghee and let it simmer for 12-15 minutes.
18. Finish it with prepared tadka, give it a good mix and give it a quick boil.
19. Transfer it into the serving bowl or dish and garnish it with prepared tadka, fried chillies and coriander sprig.
20. Serve hot with roti and steam rice.