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Special Dal Tadka

Ingredients
For Cooking Dal
- 2 cups Yellow moong dal, washed,
- Salt to taste,
- ¼ tsp Degi red chili powder,
- ¼ tsp Turmeric powder,
- 1 tsp Ghee,
- 3-4 cups Water,
For Ginger Green Chili Paste
- 2 Green chilies, broken into half,
- 1 inch Ginger (peeled & roughly chopped)
- Salt to taste,
For Makai Moong Dal
- 1 tbsp Oil,
- ½ tbsp Coriander seeds,
- ½ tsp Cumin seeds,
- ¼ tsp Onion seeds,
- ½ cup Curd, beaten,
- Prepared Ginger Green chili Paste,
- A pinch of asafoetida,
- ½ tsp Turmeric powder,
- ¼ tsp Degi red chili powder,
- 2 cups Sweet corn kernels,
- Salt to taste,
- Little water,
- Boiled Dal,
- 1 cup Water,
For Tempering
- 1 tbsp Oil,
- 1 tsp Ghee,
- 4-5 Dry red chillies,
- 1 tbsp Coriander leaves, chopped,
- 1 tsp Degi red chili powder,
For Garnish
- Coriander sprig,
Process
For Cooking Dal
- In a pressure cooker, add yellow moong dal, salt to taste, degi red chili powder, turmeric powder, ghee and water.
- Cover it with the lid and cook for 2 whistles or until the dal is cooked well.
- Keep aside for further use.
For Ginger Green Chili Paste
- In a mortar pestle, add green chillies, ginger, salt to taste and grind into a smooth paste.
- Keep aside for further use.
For Makai Moong Dal
- In a deep pot or handi, add oil, once it's hot, add coriander seeds, cumin seeds, onion seeds and let it splutter.
- Add curd and mix well, add ginger garlic paste, asafoetida and saute well.
- Add turmeric powder, degi red chili powder and stir well.
- Add sweet corn kernels, salt to taste and mix.
- Add water, boiled dal and cook on medium flame for 5-10 minutes.
- Transfer it into a serving bowl, pour the prepared tadka on it.
- Serve hot with steamed rice.
For Tempering
- In a tadka pan, add oil, ghee, once it's hot, add dry red chillies, coriander leaves, degi red chili powder and mix well.
- Keep aside for further use.
*Recipe on video and text may differ from each other!
How to cook Special Dal Tadka:
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