DAHL TADKA RESTAURANT STYLE

Ingredients:

1. Masoor Dahl & Moong Dahl Two full measuring cups (or a small glass) of equal quantities . !ater "#$ %ups &. Tomato ' (inel) chopped ". *nion ' finel) chopped $. " +reen chilies slit ,. Turmeric 1 ' Tspns ####################T-M.-/I0+####################### 1. %urr) 2ea3es 45out 6 lea3es 6. +hee ' T7sps

8. +arlic 1 pods finel) chopped 19. +inger 1 Tspn grated 11. %umin :eeds 1 1; T7sps 1 . %umin .owder 1 Tspn 1&. +aram Masala;<itchen <ing 1 Tspn 1". 4safetida # 1 Tspn 1$. /ed %hili powder # #& Tspns 1,. " Dr) /ed chilies 11. :alt to taste

./*%-D=/-: .ressure coo> Masoor and Moong Dahl with water? Tomato? *nion? " +reen chilies? & Tspns :alt and Turmeric (with the a5o3e mentioned quantities) Ta>e

care to see that the coo>ed Dahl doesn@t form into a thic> stic>) 5lo5? add water if necessar) for desired semi#water) consistenc). /emem5er that Dalh tastes 5est when made on a flat 5ottom coo>ing pan. -nsuring heat to spread e3enl) whilst coo>ing. T-M.-/I0+: Aeat pan with Medium flame and add +hee. 4fter a minute? add cumin seeds to sputter. 4dd these in *rder: %urr) lea3es? dr) red chilies? garlic? ginger? %umin powder? garam masala;<itchen >ing? 4safetida? red chili powder? a tspn salt. 4dd a T7spn oil if the tempering loo>s dr). 4nd let it coo> for a 5it ( mins would do) 0e3er let it long enough to 5urn the garlic and the other ingredients in the tempering? use medium flame. 0ow add the %oo>ed Dahl from the pressure coo>er into the pan little 5) little and stir on high flame. 4dd water if necessar). 2et it coo> for a minute and )ou@re doneB Cou might want to add some %oriander lea3es to garnish.