Mixed Dal Tadka

Prep

• ½ cup Chana dal
• ½ cup Mung dal (split, yellow)
• 3 cup Water (for cooking dal)
• ½ tsp Turmeric powder
• 1 tsp Salt
• 1 Bay leaf
• 2 tbsp Ghee
• 1 tsp Cumin seeds
• 8 Curry leaves
• 4 Garlic cloves (minced)
• 1 inch Ginger
• 1 medium Onion (finely chopped)
• 1 Tomato (chopped, plum or regular)
• 1 tsp Coriander powder
• ½ tsp Red chili powder
• ¼ tsp Garam masala
• Pinch of cumin powder (optional)
• Dry chilli (optional)
• Coriander (optional)
• 1 tbsp Kasuri methi
• 1 Fresh chilli (optional)

Method

1. Rinse the chana dal (½ cup) and mung dal (½ cup) together under cold water until it runs mostly clear.
2. Add the rinsed dal to a pot with the water (3 cup), turmeric powder (½ tsp), Bay leaf, and half of the salt (½ tsp).
3. Bring to a boil, then reduce heat and simmer for about 35 minutes, partially covered, stirring occasionally so it doesn't catch — until soft and starting to break down. Use this time to make the tadka below.
4. In a small pan, heat the Ghee (2 tbsp) over medium heat. Add the cumin seeds (1 tsp) and let them sizzle for a few seconds, then add the curry leaves (8) and let them crackle.
5. Add the onion (1 medium), garlic (4), and ginger (1 inch). Sauté until the onion turns golden and fragrant.
6. Add the coriander powder (1 tsp), and red chili powder (½ tsp) and bloom. Add tomato (1) and cook until the tomatoes soften and the oil starts to separate.
7. Remove the Bay leaf. Whisk or lightly mash the dal to your preferred consistency (some like it chunky, some smooth).
8. Pour the tempering into the mashed dal. Add the remaining salt (½ tsp) to taste, and stir well. Simmer everything together briefly to let the flavors meld.
9. Turn off the heat and stir in the garam masala (¼ tsp) and kasuri methi.
10. Sprinkle with coriander and fresh chilli and serve.