Urad Dal Tadka (Dhaba Style)
Ingredients
- White urad dal – 1 cup
- Turmeric powder – ½ tsp
- Salt
For tempering:
- Butter – 1 tbsp.
- Cumin/jeera seeds – 1 tsp
- Ginger-garlic paste – ½ tsp
- Green chillies – 2 slit lengthwise
- Red onion – 1 small chopped finely
- Tomato – 1 large chopped finely
- Dhaba spice mix – 2 tsp
- Lemon – juice of one lemon
- Coriander leaves – ½ cup finely chopped
Dhaba spice mix:
- Cumin seeds – 1 tbsp.
- Coriander seeds – 2 tbsp
- Fennel/saunf/perinjeera seeds – 1 tsp
- Cloves – 1 tsp
- Cinnamon stick – ½ inch
- Kashmiri red chilli powder – ½ tsp
- Ground mace – ¼ tsp
- Turmeric powder – 1 tsp
Instructions
To make the dhaba spice mix:
- Dry roast the whole spices (cumin, coriander seeds, saunf, cloves and cinnamon) in a pan. Add the turmeric powder, chilli, mace powder and roast some more. Cool a bit and make a fine powder of the spices. Store in an air tight container.
To prepare the dal:
- Pressure cook the dal with salt and turmeric up to 2 to 3 whistles (until mush). Using the back of a ladle, mash to a creamy consistency.
- In a pan, take a tablespoon of butter; add the cumin seeds with ginger-garlic paste and sauté till the rawness disappears. Then add the onions and sauté till translucent. Add chopped tomatoes, salt and green chillies.
- Add the dhaba tadka mix. Cook until oil lightly separates from the edges.
- Pour the cooked dal and mix well. Cover and cook on low flame for 10 to 15 minutes. Turn off heat and add lemon juice and coriander leaves.