One of the most popular lentil dish made using spilt pigeon peas or toor dal. The tempering (tadka) of a generous amount of ghee combined with spices and red chillies gives the dal a distinct flavour and aroma. Dal Tadka and jeera rice make a stunning combination. You must try it once!
In a pressure cooker, take 1 cup split pigeon peas.
Add 3 cups water and ½ teaspoon turmeric powder.
Add chopped onion, tomato, green chillies, garlic cloves, ginger, kasuri methi, and 2 tablespoons coriander.
Pressure cook the dal until 4 whistles. Then, switch off the flame and let the cooker cool down for some time.
Open the lid of the cooker, give a quick stir, and add cumin seeds powder, red chilli powder, garam masala powder, jaggery, 1 tablespoon chopped coriander, and salt. Mix everything well.
Remove the dal in a kadhai. Put the kadhai on a flame and heat the dal to a quick boil (5-7 mins). Then, switch off the flame.
In a small tadka pan, heat 3 tablespoons ghee.
Add cumin seeds, mustard seeds, and garlic cloves. Let them crackle for a minute. Keep the flame low to prevent burning.
Then, add a pinch of asafoetida and the red chillies. Keep on the flame for a minute.
Switch off the flame and carefully pour the tadka over the cooked dal.
Mix the tadka in the dal and serve the dal hot with rotis or rice.