Recipe
Restaurant Style Punjabi Yellow Dal Tadka
Ingredients
Skinless petite yellow lentils
Cumin seeds
Onions
Oil
Tomatoes
Pigeon peas
Asafetida
Turmeric
Salt
Garlic
Red chilli powder
Lime juice
Green chillies
Coriander powder
Method
- Wash ½ cup arhar dal and ¼ cup moong dal with water 2 to 3 times until the water runs clear. Soak the lentils in 2-3 cups of water and keep them aside. Press SAUTE button on the instant pot. Once it says hot, add 2 tablespoon vegetable oil to the inner pot.
- Once the oil is hot and shimmery, add ½ cup of chopped onions and fry until they turn light brown (8-10 minutes), stirring frequently.
- Add 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic and fry for 2 minutes.
- Add 1 teaspoon chopped green chilies and ½ cup chopped tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
- Now add 1 teaspoon coriander powder, ½ teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder, and cook for a minute.
- Drain the water from the lentils, add them to the pot with 3 cups of water and 1 teaspoon salt, and stir well.
- Close the pot’s lid and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 10 minutes on high pressure. The instant pot will take some time to build pressure and start the timer.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Then release the remaining pressure manually by moving the valve to the venting position. Use a cloth or a spoon to move the valve to avoid steam burn. Open the lid of the pot.
- Add 1 tablespoon lime juice to the pot and mix the cooked dal well using a wire whisk or a madani until it is smooth and creamy.
- Add some more water if the dal is thick for your liking, and bring it to a boil by pressing the SAUTE button. Check for salt and add more if needed. Set the cooked dal aside.
- Once the lentils are cooked, let’s give them a tempering. Heat 2 tablespoon ghee in a small thin bottomed pan over medium-high heat. Once the ghee is hot, add 1 teaspoon cumin seeds and ¼ teaspoon asafetida (hing) and let them crackle for 4-5 seconds. Add 2-3 whole dry red chilies and 2 tablespoon minced garlic and fry until it turns golden brown. Stir frequently. Switch off the heat and add 1 teaspoon Kashmiri red chili powder to the pan. Pour the tempering immediately over the cooked lentils and mix well. Garnish with 2 tablespoon chopped cilantro (coriander) and serve hot.