Punjabi Dal Tadka Food

RESTAURANT STYLE YELLOW DAL TADKA RECIPE

Steps:

• Wash arhar dal and moong dal with water 2 to 3 times until the water runs clear.
• Soak the lentils in 2-3 cups of water and keep aside.
• Press SAUTE button of the instant pot.
• Once it says hot, add oil to the inner pot.
• Once the oil is hot and shimmery, add onions and fry until they turn light brown in color (8-10 minutes), stirring frequently.
• Add ginger and garlic and fry for 2 minutes.
• Add green chilies and tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
• Now add coriander powder, turmeric powder, and Kashmiri red chili powder, and cook for a minute.
• Drain the water from the lentils and add them to the pot along with 3 cups of water, and salt, and stir well.
• Close the lid of the pot 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 the pressure and to 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 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.
• Wash arhar dal and moong dal with water 2 to 3 times until the water runs clear.
• Soak the lentils in 2-3 cups of water and keep aside.
• Heat oil in a pressure cooker over medium-high heat.
• Once the oil is hot and shimmery, add onions and fry until they turn light brown in color (8-10 minutes), stirring frequently.
• Add ginger and garlic and fry for 2 minutes.
• Add green chilies and tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
• Now add coriander powder, turmeric powder, and Kashmiri red chili powder, and cook for a minute.
• Add the dal to the pot along with 3 cups of water, and salt and stir well.
• Close the lid of the pressure cooker and cook for one whistle on high heat. Then reduce the heat to low and cook for 10-12 minutes.
• Remove the cooker from heat and let the pressure release naturally.
• Open the lid of the cooker.
• 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.
• 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 ghee in a small pan over medium-high heat.
• Once the ghee is hot, add cumin seeds and asafetida and let them crackle for 4-5 seconds.
• Add dry red chilies and garlic and fry until it turns golden brown in color. Keep stirring frequently.
• Switch off the heat and add Kashmiri red chili powder to the pan.
• Pour the tempering immediately over the dal and mix well.
• Garnish with cilantro and serve hot.

DAL MAKHANI

Steps:

• Wash and soak the kidney beans and the dal together in huge bowl.
• If you see a scum or froth on the surface this is due to humid climatic conditions. Wash the dal thoroughly with water if this happens to avoid the sour taste of dal.
• Drain the dal in a pressure cooker; add finely chopped garlic. Salt to taste and red chili powder. Add enough water fill almost 2/3 of pressure cooker.
• Leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. This simmering will help the dal thicken and cook properly.
• In the meantime, prepare the tempering (tadka).
• Heat oil in a wok. Add cumin; let it splutter but make sure it doesn't burn. Add the puréed tomatoes. Let it simmer for about 4-5 minutes. When the tomatoes start leaving oil on the sides of the pan it means the tadka is ready.
• Add this steaming tadka to the dal and let it simmer for a while uncovered.
• When the dal thickens to the consistency you want (I usually let it simmer for about 10 minutes or more--we like really thick dal that can be poured on the plate that's the actual consistency of dal makhani) add the cream; cook for a minute turn off the flame.
• Serve with hot naan or paranthas.