At home we have always had a standard way of making dal and never with a tadka!
Just make a ‘bagar’ of jeera,mustard seeds, green chilly,onion,tomato and curry leaves and cook the dal in one pot. No putting a ‘tadka’ to the dal.
Now don’t get me wrong, while this method turns out delicious(check out blog post), I was bored and ready to try on something new and thankfully I came across this particular recipe for dal watching a youtube video.
This recipe is a gujurati dal recipe and it turned out tasting great, slightly on the sweet and sour side which was something different.
Do try it and let me know what you think!
I started out my washing and soaking 1/3rd cup of dal.
I pressure cooked this with 4 parts of water, 1/2 tsp of turmeric powder and a tsp of salt for 3 whistles in a pressure and let the pressure release on its own.
I then set aside a tsp of cumin seeds, 1/2 tsp of mustard seeds, 1 dry red chilly, a pinch of hing(asafoetida). Hing mimics the flavour of ginger-garlic as no ginger and garlic will be added to this recipe. Chop one medium tomato
In a small utensil or tadka pan, I heated 2 tbsp of ghee and once it was heated up, I added the cumin seeds, red chilly and mustard seeds.
Once the cumin seeds started crackling, I added half a tsp of turmeric powder, 1/4 tsp of hing, 1/2 tsp of red chilly powder, and a pinch of pepper powder. After ten seconds( make sure the flame is low and the spices do not burn) add the chopped tomato,8-10 curry leaves and 1 tbsp of jaggery powder. Fry for 2 minutes.
Add the mixture to the dal and give a good stir. Adjust for salt.
You can add a bit of coriander leaves at this point although I did not.