Shruti’s Toor Dal Tadka
1 cup toor daal
First tried with 4 cup water
4-5 spoons oil
1 tsp cumin seeds
2 Dried red chilies
5 Garlic cloves, minced
1-2 Hari Mirch (green chilies)
1 small onion, diced
1/2 tsp turmeric powder
1/2 tsp Red chili powder
1/2 tsp coriander powder
1 tsp Dried fenugreek
Soak toor dal for 1 hr before cooking
Boil 1 cup toor daal. Once you open it, mix it a little bit (don't mash it fully).
Then in a separate kadai (pot) - heat one spoon of ghee & also like 4-5 spoons oil
- add jeera (cumin seeds), hing (asafetida), dried red chillies (each torn in half before tossed in), kadi Patha (curry leaves), a little ginger, some garlic, Hari Mirch (green chilies), 1 very small onion finely chopped.
Once the onions are a bit translucent, add 1 very small tomato finely chopped, haldi powder (turmeric), coriander powder, red Chilli powder, and lastly kasoori methi (dried fenugreek).
Fry all these for 2-3 mins on high flame.
And then add the daal in it. Boil the daal.
And add dhania (fresh cilantro) & 2 spoons of butter in the end.
Cover and let the flavors simmer for a minute or so with the butter before serving.