dal:
400 g arhar dal (husked and split pigeon peas)
2 green chilies (finely-chopped or cut in half lengthwise)
100 g white onion (finely-diced)
200 g tomatoes (finely-diced)
20 g ginger (finely-chopped)
3 g turmeric powder
5 g garam masala powder
5 g chili powder
2 tbsp fresh coriander (cilantro) leaves (finely-chopped)
salt to taste
20 ml vegetable oil
tadkda/temper:
10 g ghee (clarified butter)
5 g cumin seeds
5 to 6 medium garlic cloves (finely-chopped)
5 g cumin seeds
3 dried red chilies (deseeded and roughly chopped)
3 g tsp red chili powder
garnish:
few sprigs of fresh coriander
| The consistency of the Dal can be adjusted according to personal taste by adding water. For example, if the Dal is to be enjoyed with a traditional flatbread like tandoor roti or naan, make sure to keep the Dal slightly thicker. If the Dal is to be served with rice, keep the dal at a soup-like consistency.
Garnish the finished and tempered Dal with chopped coriander leaves.