Punjabi Dal Tadka

Ingredients (4 servings)

1/2 cup toor (arhar) dal

1/2 cup masoor dal (split red lentil)

1/4 tsp turmeric powder

3 tbsp ghee

A pinch asafetida (heeng)

2 tsp ginger-garlicpaste

1 tsp finely chopped green chillies

1 cup chopped tomatoes

1 tsp garam masala

2 tsp coriander (dhania) powder

1 tsp cumin seeds (jeera) powder

2 tsp chilli powder

salt to taste

1/4 cup curds (dahi)

1/4 cup fresh cream

a pinch sugar

1/4 cup finely chopped coriander (dhania)

2 tbsp ghee

2 tsp dried fenugreek leaves (kasuri methi), crushed

Method (How to make Punjabi daal tadka)

Clean, wash and soak both the dal for 1 hour.

Drain, add 2 cups of water, turmeric and salt and pressure cook for 2 to 3 whistles till the dals are cooked.

Allow the steam to escape before opening the lid. Keep aside.

Heat the ghee in a deep pan add heeng and ginger-garlic paste and green chillies and sauté for 2 minutes.

Add the tomatoes, garam masala, coriander powder, cumin seeds powder, chilli powder and salt and saute till the ghee leaves the masala.

Add the boiled dal, curds, cream, sugar and coriander and mix well. Keep aside.

For the tempering, heat the ghee in a pan and add the dried fenugreek leaves and sauté for 30 seconds.

Pour this tempering over the dal and mix well.

Serve immediately with rice.