Tadkewali Doh Dal is quick dal soup, make perfect to have with rice or crusty breads. It's delicious with a mix of two dals and a tadka/tempering given to it. Hence the name Tadkawali Doh Dal.
Ingredients
1/3 Cup Moong Dal
1/3 Cup Red Lentil / Masoor Dal
1 Medium Onion - sliced
3 Small Tomatoes - sliced
Salt to taste
½ Teaspoon Turmeric powder
1 Teaspoon Red Chili Powder
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Oil
For Tadka / Tempering
1 Tablespoon Heaped Desi Ghee
3 Garlic Cloves
A sprig Curry Leaves
2 Button Red Chilies
1 Fresh Green or Red Chilies - optional
1 Teaspoon Finely Chopped Ginger 1 piece
2 Tablespoons Finely Coriander Leaves
1 Teaspoon Cumin Seeds
1 Tablespoon Heaped Butter
Method
Soak lentils for an hour at least.1 Tablespoon Heaped Desi Ghee
3 Garlic Cloves
A sprig Curry Leaves
2 Button Red Chilies
1 Fresh Green or Red Chilies - optional
1 Teaspoon Finely Chopped Ginger 1 piece
2 Tablespoons Finely Coriander Leaves
1 Teaspoon Cumin Seeds
1 Tablespoon Heaped Butter
Method
In a pan, heat oil add onions and fry. When the onions turn translucent, add tomatoes, red chilly, turmeric powder, salt, ginger garlic paste and fry well.
Then add soaked lentils, 3 cups water and cook medium low flame stirring in between for until done. When lentil is tender, mix well. Switch off the flame.
For the Tadka/Tempering
In a pan, heat butter add cumin seeds, garlic cloves, curry leaves, button red chilies and fry. Add fresh chilly, finely chopped ginger, give it a good mix. Switch off the flame.
Pour the tadka in the prepared lentil, sprinkle coriander leaves and serve hot.
Pour the tadka in the prepared lentil, sprinkle coriander leaves and serve hot.
Labels: Soup, Soup Swappers, Masoor dal, Moong dal, Lentil Soup, Healthy,Main course, Gluten free, Indian, Vegetarian
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