Dhal tadka

Tomato - 1

Onion - 1

Moong dal or pasi paruppu - 1.5 cups

Turmeric powder - 1 tsp

Lemon  -  Half

Salt to taste

For tempering

Mustard - 1 tsp

Urid dal - 1 tsp

Dried red chillies - 2 or 3

Asfoetida - 1/2 tsp

Curry leaves

Step by step method


Measure 1.5 cups moong dal or pasi paruppu in a pressure pan


Add water and turmeric powder


Chop tomatoes and onions . Fry onions and tomatoes for a minute in 1 tsp gingelly oil.  Add it to the moong dal mixture. Saute for a minute. Stir well. Close the pan with the lid. After 1 whistle sound, switch off the stove.


In a wok or kadai, add 1 tsp oil and mustard


Once mustard cracks, add urid dal and roast. Add dried red chillies, asfoetida and saute. You can saute 1cinnamon, 1 bayleaf, 1 star anise, 2 cardamoms and 2 cloves instead of mustard and urid dal. 


Squeeze half a lemon after the dal tadka is warm warm and mix. Garnish with curry leaves. 


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