Ingredients

• 250 g - tur dal
• 1/2 tsp - methi seeds
• 2 tsp - chopped, coriander leaves
• 8 red chilli
• 1 tsp - jeera
• 8 pepper corn
• 1 small onion, chopped
• 2 tsp + 1 tbsp - oil (or less)
• 1 tsp - thick tamarind paste
• 1/2 tsp - mustard seeds
• 10 curry leaves
• haldi a pinch
• hing a pinch
• salt

How to Make Methi Tadka Dal

• Heat 1/2 tsp of oil, fry jeera, pepper, 6 red chilli and methi seeds till the seeds turn light brown and gives a nice aroma
• Move to a plate.
• Add 1.5 tsp of oil to the same kadai, add tur dal and fry till it just changes colour.
• Put all the fried ingredients in a cooker, add haldi and 400 ml of water.
• Cook up to 3 to 4 whistles, let it cool.
• Remove the lid and mash the dal roughly, add salt, stir and keep aside.
• Heat remaining oil, add hing, mustard seeds, roughly crushed garlic cloves, remaining red chilli (broken into pieces) and curry patta leaves.
• Fry till the seeds splutter, add onion pieces, fry till they become soft, add tamarind paste, stir once and pour the mashed dal over it.
• Stir well and keep it for a min, sprinkle coriander leaves and remove.
• Serve with hot plain rice with a spoonful of desi ghee/chapatti/puri.