Dhaba Style Urad Daal Tadka
Dhaba style urad daal tadka- Mix lentils cooked in a creamy tomato sauce- specialty of the state of Punjab
Servings: 6
Calories: 350kcal
Ingredients
- 2 cup White Lentil/ Urad Daal
- 4 tbsp Bengal Gram/ Chana Daal
- 3 Green Chilies
- 1.5 tbsp Ginger/ Adrak
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 1/2 tsp Turmeric/ Haldi
- 1 tsp Red Chili Powder
- 1/2 tsp Garam Masala
- 2.5 tsp Lemon Juice
- 1 tsp Salt
Tempering/ Tadka
- 4 medium Tomato chopped
- 1 tsp Cumin seeds / Jeera
- 1/2 Asafoetida/ Hing
- 2 cloves
- 6 Peppercorns / Sabut Kali Mirch
- 2 tbsp Cooking Oil
- 2 tbsp Clarified Butter / Desi Ghee
Instructions
- Wash and soak both the lentils for 1/2 an hour.
- Chop tomatoes finely and slit green chillies lengthwise.
- In the pressure cooker add the soaked daal ,turmeric and enough water to cover the lentil (approx 1 inch above the lentils ) and pressure cook for 2 whistles or till lentils are just done. Don’t over cook them.
- Heat oil in a pan ,add cumin and asafoetida. When cumin start crackling add chopped tomatoes ,ginger,green chilies and salt,mix well.
- Cover and cook on slow heat till tomatoes become soft. Add all the dry spices and keep stirring till oil start separating from the sides of the masala.
- Add boiled daal and one glass of water,cover and simmer for 5 minutes.
- Remove from flame and add lemon juice,1 tbls of ghee or butter and chopped fresh coriander.
- Sprinkle garam masala and serve hot.
- Serving suggestions -Goes well with roti,naan or jeera rice.
Nutrition
Calories: 350kcal | Carbohydrates: 46g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 478mg | Potassium: 224mg | Fiber: 18g | Sugar: 3g | Vitamin A: 808IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 6mg