Dhaba Style Dal Fry Tadka

Von Your Food Lab · 45 Min.

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Zubereitung

1. Wash the yellow moong dal 3-4 times in water until the water runs clear, then soak it for 20-25 minutes.
2. For the birista, heat 1/2 to 3/4 cup oil in a deep pan to 150 C (moderately hot). Add the sliced onions and fry over medium flame until almost light golden brown.
3. Lift the onions out with a sieve, squeeze out the excess oil with a spatula, spread them on a bowl and separate them with forks to cool.
4. Drain the soaked dal and put it in a pressure cooker with water (1 inch above the dal), turmeric powder, 1 tsp ghee and julienne ginger. Pressure cook on high flame for 1 whistle, then on low flame for 2-3 more whistles.
5. Switch off the flame and let the pressure release naturally.
6. Open the lid and whisk the dal while hot, then add hot water until it reaches the right consistency.
7. In a separate kadhai, heat 2 tbsp ghee, add cumin seeds and let them crackle, then add curry leaves, chopped green chilli, julienne ginger and asafoetida and stir.
8. Add the cooked dal to the kadhai on high flame so it sizzles, then mix in the tempering. Add salt and bring to a boil, skimming off any scum.
9. Taste and adjust the salt.
10. In a separate pan on high heat, melt 2 tbsp butter over medium flame, add cumin seeds, sliced green chilli and the cooled birista and stir. Add the red chilli powder, stir once more, then immediately pour this tempering over the dal and mix.

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