Dhal Curry (Dal Tadka)

Dhal curry is the easiest one to prepare on busy days. I love to have this at anytime of a day with appalam or vadagam. Generally people will prepare dhal using Toor dhal only. I just added a tbsp of moong dhal and bengal gram to make this dhal curry. This can go well with roti and plain rice.

Ingredients

• Toor dhal - 1/2 cup
• Moong dhal - 1 tbsp
• Bengal gram - 1 tbsp
• Onion - 1 (small)
• Tomato - 1 (small)
• Hing - 1/8 tsp
• Turmeric powder - 1/4 tsp
• Garlic - 2 cloves
• Cumin seeds - 1/2 tsp
• Oil - 1 tsp (to temper)
• Ghee - 1 tsp (optional)
• Mustard seeds - Few to temper
• Curry leaves - Few to temper
• Salt - 1/2 tsp
• Coriander leaves - Few to garnish
• Kasoori methi - 1/2 tsp (dried)

Cooking steps

• Cut onion, tomato and garlic and keep aside
• Bring together the dhals and rinse twice and keep aside.

•  In a pressure cooker, add oil and let it be hot.
• Add mustard seeds and curry leaves to sputter.

• Add Onion and fry till onions become transparent.
• Add tomato and saute a little.

• Add Dhal to this and give a quick stir.
• Now add 2 cups of water and add turmeric powder, cumin seeds, hing and garlic.

• Close the lid of the pressure cooker and cook for 3 whistles.
• Let the cooker leave the pressure completely and open the lid of the pressure cooker. 

• Add ghee and use paruppu mathu or a laddle to mash the dhal well.
• Garnish with coriander leaves and methi leaves.

My 2 cents

• you can use toor dhal alone. I just experienced a good taste when i combined these dhals together in dhal tadka.
• Adding methi leaves give a great aroma and also that tastes like the dhal that we have at hotels.