Ingredients

• 2 cups - white urad dal
• 3 tbsp - chana dal
• 4 - tomatoes
• 3 - green chillies
• 1.5 tbsp - chopped ginger
• 3 tbsp - fresh coriander
• 1/2 tsp - cumin
• 1/2 tsp - asafoetida
• 1/2 tsp - turmeric powder
• 1 tsp - paprika powder
• 1/2 tsp - garam masala
• 2 tsp - lemon juice
• 1 tsp - salt
• 3 - cloves
• 3 tbsp - oil

How to Make Punjabi Tadka Dal

• Wash and soak both the dals for 1/2 an hour.
• Chop tomatoes finely and slit green chillies lengthwise.
• Add turmeric and pressure cook both dals up to 2 whistles or till just done; don't overcook them.
• Heat oil in a pan, add cumin, cloves and asafoetida.
• When the cumin starts crackling add chopped tomatoes, ginger, green chillies and salt. Mix well.
• Cover and cook on low heat till tomatoes become soft.
• Add all the dry spices and keep stirring till oil starts separating from the sides.
• Add boiled dal and one glass of water.
• Cover and simmer for 5 minutes.
• Add lemon juice, 1 tbsp of ghee or butter and chopped fresh coriander.
• Sprinkle garam masala and serve hot.
• Recipe courtesy: Maayeka