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!