Nagori Dal Tadka Dhaba style
Ingredients:
For Dal:
- 1 cup yellow moong dal (split yellow lentils)
- 1/4 cup chana dal (split chickpeas)
- 1 medium-sized onion, finely chopped
- 1 medium-sized tomato, chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- 4 cups water (for cooking dal)
For Tadka:
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 2-3 green chilies, chopped
- 4-5 cloves garlic, finely chopped
- 1/2 teaspoon garam masala
- Fresh coriander leaves, chopped (for garnish)
Calories (approximate): (Note: Caloric values may vary based on specific ingredients and quantities used)
Preparation Steps:
For Dal:
Step 1: Rinse moong dal and chana dal under cold water until the water runs clear.
Step 2: In a pressure cooker, combine both dals, chopped onions, chopped tomatoes, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, salt, and water.
Step 3: Close the pressure cooker and cook for about 3-4 whistles or until the dals are soft and well-cooked.
For Tadka:
Step 1: Heat ghee in a pan over medium heat.
Step 2: Add cumin seeds and mustard seeds. Allow them to splutter.
Step 3: Add a pinch of asafoetida, chopped green chilies, and finely chopped garlic. Sauté until garlic turns golden brown.
Step 4: Pour the tadka over the cooked dal and mix well.
Step 5: Sprinkle garam masala and garnish with fresh coriander leaves.
Step 6: Simmer the dal for a few minutes to let the flavors meld.
Step 7: Serve hot with naan or rice.
Enjoy the authentic taste of Nagori Dal Tadka, reminiscent of the flavors found in Indian roadside dhabas!
How to cook Nagori Dal Tadka Dhaba style:
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