How to make Lasooni Yellow Dal Tadka Recipe?

Punjabi Dal Tadka, How to make Lasooni Yellow Dal Tadka Recipe

An everyday lentil curry cooked with onion, tomato and tempered with tadka of ginger, garlic and red chili. Yellow Dal is the most popular everyday lentil preparation in Indian Household. Indian restaurant menu is incomplete without Dal Tadka Recipe. You can make this dal tadka with only one split lentil or a mix of three four lentils. I make this dal recipe with a mixture of chana, masoor, moong and urad dal. This Dal recipe served along with any side vegetable, steamed rice, jeera rice or rotis make a perfect, healthy and delicious weekday lunch or dinner.

Prep Time- 20 minutes

Cook Time- 10 minutes

Servings- 4

Ingredients

1/4 cup Chana Dal (Bengal Gram)

1/4 cup Masoor Dal (Red Lentils)

1/4 cup Moong Dal (Split Green Gram)

1/4 cup Urad Dal (Split Black Gram)

1 medium onion, finely chopped

1 tomato, finely chopped

1 teaspoon ginger garlic, crushed

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon cumin seeds

1 dry red chili

1/2 teaspoon coriander powder

1/4 teaspoon fenugreek seeds

Asafoetida (Hing)- a pinch

Salt to taste

2 tablespoon desi ghee

Fresh coriander leaves for garnishing

 

Method to cook Lasooni Yellow Dal Tadka Recipe

Step 1: Take chana, masoor, moong and urad dal. Mix them and rinse well.

Step 2: Add them to the pressure cooker. Also, add onions, tomatoes, turmeric powder, hing, salt to taste and 2.5 cups of water. Cook the lentils for about 2-3 whistles till they become soft. If dal looks thick, you can add some water to get medium consistency.

Step 3: For tempering, heat 2 teaspoon ghee in a small pan. Add cumin seeds, fenugreek seeds and allow them to crackle. Add crushed ginger, garlic and red chili. Mix well and let the garlic turns golden brown.

Step 4: Turn off the heat, allow the tempering to cool a bit and then add red chili powder, coriander powder, garam masala and mix well. Pour this tempering over cooked dal and stir well.

Step 5: Garnish with fresh coriander leaves and serve hot with steamed rice.