Dal Tadka is a famous North Indian dish made with yellow lentils cooked with onion, tomato and flavored with generous amount of tempered ghee and spices.
1/2 cup Toor Dal (pigeon peas)
1/2 cup Tomatoes (finely chopped)
1/2 cup Onion (finely chopped)
1 tsp Garlic (chopped)
1 tsp Ginger (chopped)
2 tsp Kashmiri Red Chili Powder
1/4 tsp Turmeric Powder
1 tsp Coriander Powder
1 tbsp Fresh Coriander Leaves
Salt to taste
2 tsp Cumin Seeds (to temper / tadka)
2-3 Dry Red Chilis (to temper / tadka)
2 pinches Asafetida (to temper / tadka)
Rinse dal and soak for 15-20 minutes. Pressure cook dal until 3-4 whistles. Once done set aside. Heat ghee in a pan. Add ginger and garlic, sauté for a minute until the raw flavor of the ginger is gone. Add the chopped onions and sauté until translucent. Now add the chopped tomatoes and cook until it softens. Add red chili powder, turmeric powder, coriander powder and sauté for a minute. Season with required amount of salt. Now pour the cooked dal and mix well. Add water and bring it to boil, simmer for 2-3 minutes. Add freshly chopped coriander leaves.