Easy and quick way to make perfect dal with a 'desi twist' (Follow This)

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<p>The monsoons are here are so are our food cravings. The showers at odd hours are making us simple home-cooked meals! And one such dish which makes us miss home and its comfort is tadke-wali dal. This yummy lip-smacking dish is highly versatile and pairs well with both rice and roti and is a perfect weekday easy recipe. Here is how you make the best and easiest tadkewali dal.</p>

The monsoons are here are so are our food cravings. The showers at odd hours are making us simple home-cooked meals! And one such dish which makes us miss home and its comfort is tadke-wali dal. This yummy lip-smacking dish is highly versatile and pairs well with both rice and roti and is a perfect weekday easy recipe. Here is how you make the best and easiest tadkewali dal.

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<p>To make the tadkewali daal, the first step is to wash and soak the dal. You can use any variety of dal, from masoor to a mix of arhar and moong, this recipe works for all. You just need to soak the dal for a solid 3 to 4 hours.</p>

To make the tadkewali daal, the first step is to wash and soak the dal. You can use any variety of dal, from masoor to a mix of arhar and moong, this recipe works for all. You just need to soak the dal for a solid 3 to 4 hours.

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<p>Now, place a pressure cooker over medium-high heat. Add some ghee to it. Once the ghee is a little hot, add a little jeera and asafoetida (hing) and let it crackle. Now add chopped onions, green chillies, grated ginger and garlic. Saute these till the onions soften a little.</p>

Now, place a pressure cooker over medium-high heat. Add some ghee to it. Once the ghee is a little hot, add a little jeera and asafoetida (hing) and let it crackle. Now add chopped onions, green chillies, grated ginger and garlic. Saute these till the onions soften a little.

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<p>After this, add chopped tomatoes, turmeric, powder, red chilli powder and a little roasted jeera powder (this gives a lovely flavour, try it).&nbsp;</p>

After this, add chopped tomatoes, turmeric, powder, red chilli powder and a little roasted jeera powder (this gives a lovely flavour, try it). 

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<p>Cover the pressure cooker and let this concoction cook for about three to four whistles, after that simmer the gas and let it go for another five to six minutes and then switch off your gas. Let the pressure now release naturally. Once the pressure is released, open the cooker and add finely chopped coriander leaves. Check the salt and add at this stage if it needs more.&nbsp;</p>

Cover the pressure cooker and let this concoction cook for about three to four whistles, after that simmer the gas and let it go for another five to six minutes and then switch off your gas. Let the pressure now release naturally. Once the pressure is released, open the cooker and add finely chopped coriander leaves. Check the salt and add at this stage if it needs more. 

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<p>Now comes the best part, the tadka. To make this dal absolutely lip-smacking, don’t miss this step. In a small pan, heat some ghee over medium flame. Add some jeera, a pinch of hing and red chilli powder. Stir it for a few seconds and remove it from the flame else the spices will burn. Pour this over your cooked dal.</p>

Now comes the best part, the tadka. To make this dal absolutely lip-smacking, don’t miss this step. In a small pan, heat some ghee over medium flame. Add some jeera, a pinch of hing and red chilli powder. Stir it for a few seconds and remove it from the flame else the spices will burn. Pour this over your cooked dal.

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<p>Your tadkewali dal is ready. Serve it with hot fluffy white rice or some rotis with ghee!</p>

Your tadkewali dal is ready. Serve it with hot fluffy white rice or some rotis with ghee!