The very name Tadka means tempering, this dal is made with a combination of different legumes and is a famous restaurant delight. The process is pretty simple and the end product comes out very delicious.
Serves 4 bowls
1 cup pigeon peas (tuvar dal)
½ cup split chickpeas (chana dal)
½ cup split yellow moong beans (moong dal)
1 cup finely chopped cabbage/celery
1 finely chopped tomato
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 teaspoons chopped ginger
1 dry Kashmiri Red chilli
1 finely chopped green chilli
½ cup butter
¼ teaspoon hing
2-3 teaspoons salt
few curry leaves
1-2 teaspoons red chilli powder
1 teaspoon turmeric powder
1-2 teaspoons coriander seeds
1 cup chopped cilantro
Process: Wash, drain, then soak the split chickpeas and pigeon peas in hot water for around 20-40 minutes.
After soak times rinse 2-3 times the moong dal and mix with the other two dals. Cook the dals together in a pot with the double quantity of water by covering the lid and on medium heat. After it’s boiled and cooked, use a whisker and blend the dal little bit.
(While cooking the dal you will observe white foam on the surface so you can scoop and discard those foamy surface out )
If you have a pressure cooker you can skip the soaking process and give 4 whistles to the dals by putting them in a round container with enough water as to submerge them well. After the suggested whistles let the cooker cool down and then you can open to check.
Heat half of the butter in a pot. Add hing, a teaspoon of ginger, chopped green chili and saute for 30 seconds, then add the cabbage or celery and saute on medium heat for 1-2 minutes.
Add the chopped tomatoes and keep on sautéing till the tomato becomes mushy. Add red chili powder and turmeric powder along with 1 tablespoon of water and increase the heat to high. Add the cooked dal when the stove is on high. Stir well, add salt and bring it to a boil. Potentially this dal is supposed to be thicker than the regular dals but if it is too thick then you can add a cup of water to it.
Let the dal cook on medium heat for 2-3 minutes.
Take a small skillet, heat remaining butter and add the spices starting from mustard seeds (allow to splutter), ginger, coriander seeds, cumin, curry leaves, and red chili. As soon as you put the red chili, pour the tempering by spreading it all over the dal. Cook the dal for another few minutes and then turn off the stove.
Garnish with fresh cilantro and serve with chapatis or rice.