Just soak the 1⁄2 cup yellow daal Masoor (Back lentils) pink daal and pea daal in water for 1-2 hours.
Now boil all daal together in pot or pressure cooker with 1 small chopped onion … 2 medium size tomatoes chopped … 2-3 green chilies …ginger 1⁄2 teaspoon salt to taste …turmeric 1⁄2 teaspoon add all ingredients and cook daal until mashy and soft.
Once desire consistently reached add in Garam masala …crushed kasuri Methi (Fenugreek) … coriander leave and 2 tablespoon cream ( option) now boil 3 minutues on medium heat after switch off the fire.
Check salt bfor add the tempering.
Next is the dungar method of flavoring the daal. Burn the charcoal till it becomes red hot.
Place the charcoal on the foil.
Pour about 1⁄4 teaspoon ghee (Clarified butter) on charcoal place this foil on the daal.
Cover the pot with a lid just keep 1-2 minutes. Keep aside.
Next heat oil or ghee (Clarified butter).
I used ghee (Clarified butter) and oil together.
In small pan first add 1⁄2 teaspoon Jeeru (Cumin) when start to crackle add 2 whole red chilies, 2- cloves chopped garlic let the garlic brown and red chilies change color.
Lastly add 1⁄2 teaspoon red chili powder.
Stir and switch off the stove.
Pour the tempering along with oil / ghee (Clarified butter) into the daal.
Garnish with coriander and serve with rice or roti…
◦ Tadka daal 🍲🍲🍲