Rajasthani Dal Tadka

By Ranveer Brar · 270 min

Ingredients

Instructions

1. Put the soaked chana dal in a pot with the water, salt and turmeric, and mix well.
2. Cover and cook for 15-20 minutes until the dal is cooked. Turn off the heat and set aside.
3. Grind the green chillies, garlic and ginger in a mortar into a coarse paste.
4. Heat the oil in a pan. Add the cumin and sesame seeds and the ginger-garlic paste, and cook for a minute.
5. Add the onions and salt and cook until the onions turn translucent.
6. Add the turmeric and degi red chilli powder and cook for a minute.
7. Add the dal water, curd and coriander, and cook for 4-5 minutes until oil separates from the masala.
8. Add the boiled dal, carom seeds and dal water to adjust the consistency, and cook for another 5-6 minutes.
9. Stir in the prepared tadka and salt to taste, and mix well.
10. Transfer to a serving dish, garnish with ghee, coriander sprig and chilli oil, and serve hot with roti.
11. For the tadka, heat the ghee in a pan. Add the black cardamom, dried Kashmiri chillies, degi red chilli powder, crushed black peppercorns and coriander, and cook for 2 minutes.
12. Switch off the heat and set the tadka aside until needed.

Summarized from Ranveer Brar's video. Watch it for the details.

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