Full Written recipe of Dal Fry Tadka
Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people
Ingredients:
Soaking
YELLOW MOONG DAL | पीली मूंग दाल 3/4 CUP
WATER | पानी AS REQUIRED
Birista
OIL | तेल 1/2 CUP – 3/4 CUP
ONION | प्याज़ 2 NOS. (SLICED)
Final cooking
WATER | पानी AS REQUIRED (1 INCH ABOVE THE DAL)
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GHEE | घी 1 TSP
GINGER | अदरक 1 INCH (JULIENNE)
HOT WATER | गरम पानी AS REQUIRED
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
CURRY LEAVES | कड़ी पत्ता 5-6 NOS.
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
GINGER | अदरक 1 INCH (JULIENNE)
ASAFOETIDA | हींग 1/4 TSP
SALT | नमक TO TASTE
Tempering
BUTTER | नमक 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
DEGI RED CHILLI POWDER | देगी लाल मिर्च पाउडर 1/2 TSP
Method:
Add the dal into a bowl & wash it 3-4 times using water until the added water turns clear then let the dal soak for 20-25 minutes.
While the dal is soaking you can make the barista, add the oil into a deep pan & heat it up until it gets moderately hot (150 C), carefully add the sliced onions once the oil reaches the right temperature, stir well & let the onions fry over medium flame.
Fry the onions until they turn almost light golden brown then remove them from the hot oil using a sieve, squeeze all the excess oil out of the onions using a spatula & transfer them into a bowl, separate the fried onions using forks & let them cool down, your barista is ready.
Once the dal is soaked, discard the water & add the dal into a pressure cooker, then add water, turmeric powder, ghee & ginger, put the lid on & pressure cook the dal over high flame for 1 whistle then cook over low flame for 2-3 more whistles.
Once cooked, switch off the flame & let the cooker depressurize naturally.
Open the lid & whisk the dal while its still hot, then add hot water to adjust the consistency.
In a separate kadhai, add ghee & let it get hot, then add cumin seeds & let them crackle.
Further add curry leaves, green chilli, ginger, asafoetida, stir well & add the cooked dal, make sure that the flame is high, the dal should sizzle when you add it into the kadhai.
Mix the dal with the tempering, add salt & bring it to a boil, discard any scum that forms on the surface.
Taste & adjust salt if required.
To make the second tempering, set a pan over high heat & let it get hot.
Add the butter & let it melt over medium flame, then add cumin seeds, green chilli & barista, stir well & add red chilli powder, stir again & immediately pour the tempering over the dal & mix.
Your delicious moong dal tadka is ready.
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Intro 0:00
Dal Soaking 2:00
Birista 2:29
Cooking Dal 4:07
1st Tempering 5:31
Plating + 2nd Tempering 7:28
Outro 9:39