Dal Tadka

We love dal tadka, and I have often tried to replicate it at home. This seemed like an amazing recipe, and though it was nice, it still wasn't dal tadka the way restaurants make it.

1/2 cup tur dal
1/2 cup masoor dal
1 or 2 green chilies, chopped or slit lengthwise
1 medium sized onion, chopped
1 medium size tomato, chopped
1 tsp turmeric powder
a pinch of asafoetida/hing
2 cups water
1 tsp kasuri methi/dry fenugreek leaves, crushed
1 or 2 tbsp cream (optional)
1 tbsp chopped coriander leaves
salt as required

for the tempering/tadka

2 tbsp oil
1 tsp cumin
5-6 garlic cloves
2-3 red chilies
a generous pinch of hing

Method

Rinse the dals, add chopped onions, tomato, green chilies, ginger, asafoetida & turmeric powder along with the dals in a pressure cooker.
Add salt and two cups water, mix well and pressure cook the dals for 15 minutes till done.
Once well cooked then beat the dal with a churner or a wooden spoon till well mashed and creamy.
Add some water to get the desired consistency and simmer for 3-4 minutes.
Once the desired consistency is reached, add cream (optional), crushed kasuri methi & chopped coriander leaves and switch off the fire.
Mix well, check salt, cover the dal with a lid.

Heat oil in a pan, add cumin and fry them. Add red chilies, asafoetida and chopped garlic. Once the garlic gets browned pour the entire tempering along with the oil into the dal.