Hyderabadi Mixed Dal Tadka

️Ingredients:

• 1/2 cup pigeon peas (toor dal), washed and soaked
• 1/4 cup split yellow lentils (split moong dal), washed and soaked
• 1/4 cup split red lentils (masoor dal), washed and soaked
• 1/4 cup split Bengal gram (chana dal), washed and soaked
• 1 onion, finely chopped
• 1 tomato, chopped
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 2 tablespoons ghee or oil
• Salt to taste
• Fresh coriander leaves for garnish

Steps:

1. In a pressure cooker, combine the soaked pigeon peas, split yellow lentils, split red lentils, and split Bengal gram. Add enough water to cover the lentils and pressure cook until they are soft and well-cooked.
2. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
3. Add finely chopped onions to the pan and sauté until they turn golden brown.
4. Stir in ginger-garlic paste and slit green chilies. Sauté for a minute until the raw aroma disappears.
5. Add chopped tomatoes, turmeric powder, red chili powder, and a pinch of asafoetida. Cook until the tomatoes are soft and the oil starts to separate.
6. Pour the cooked lentils into the spice mixture, adjusting the consistency with water as needed.
7. Add salt to taste and let the dal simmer for a few minutes to allow the flavors to meld.
8. Garnish the Hyderabadi Mixed Dal Tadka with fresh coriander leaves.
9. Serve the dal hot with steamed rice or Indian bread of your choice.

Enjoy the rich and aromatic Hyderabadi Mixed Dal Tadka as a comforting and nutritious dish that brings the authentic flavors of Hyderabad to your table.