Mixed Dal Tadka | राजस्थानी दाल पंचमेल | दाल बाटी की दाल | Dal fry Poonam’s Kitchen

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option while vegetable oil is more budget-friendly.

Rinse the yellow moong dal, masoor dal, chana dal, urad dal, and toor dal 5-6 times until the water runs clear.

Soak the lentils in water for 30 minutes, ensuring the water level is 2 inches above the lentils.

After soaking, drain the lentils and add 3 cups of water to a pressure cooker.

Bring the lentils to a boil, then remove the foam that rises to the top.

Prepare the spice mixture by heating 2-3 tablespoons of oil in a pan over medium-high heat.

Add 1/4 teaspoon cumin seeds and 1 large chopped onion; sauté until light brown, about 10-11 minutes.

Add 10-11 chopped garlic cloves and 1 inch of chopped ginger; mix well.

Stir in 1 tablespoon of chopped fresh coriander and sauté until the onion is golden brown.

Add 1 large chopped tomato and 1 teaspoon of salt; cook until the oil separates from the mixture.

Add the cooked lentils to the spice mixture and mix well, adjusting salt to taste.

Squeeze in the juice of 1/2 lemon and mix thoroughly.

For the tempering, heat 2 tablespoons of ghee in a pan, add 1 teaspoon cumin seeds and 2 dried red chilies until light brown.

Pour the tempering over the dal and garnish with julienned ginger and chopped fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens