Dal Tadka

Lentils are a very healthy legume. They're high in iron and fiber, which is good for our bodies, and they'll also give you plenty of energy.

Ingredients:
-3/4 cups of Red lentis or red lentils
-3/4 cups of (Split Chickpeas) Chana Dal yellow lentils
-1 teaspoon of salt
-1 teaspoon of turmeric
-3 cups of water

For the masala:
-1 tablespoon of ghee butter
-3 teaspoons of cumin
-1 tablespoon of chopped ginger
-1 tablespoon of minced garlic
-1 large onion, chopped
-5 green chilies cut
-3 medium chopped tomatoes
-1 teaspoon of salt
-1 teaspoon of chili powder
-1 teaspoon of Kasoori methi or dried fenugreek leaves
-2 tablespoons of cilantro
-1 tablespoon of Garam masala
-1 cup of water

For tempering or Tadka:
-1 tablespoon of Ghee
-1 tablespoon of cumin or Jeera
-1/4 teaspoon of hing or asafoetida
-4 dried red chilies
-Cilantro

Elaboration:
Place the dal, turmeric, salt, and water in a pressure cooker and cook over medium-high heat. Mix well and let it cook for 15 minutes. Turn off the heat and let the cooker depressurize.

Preparation of masala:
Place the ghee in a large pan over medium heat. When it's hot, add the cumin seeds. They will begin to crackle; when they do, add the ginger and garlic. Cook for a minute or two until the ginger aroma disappears. Add the chopped onion along with the green chilies. Cook until the onions are translucent and golden brown. Then, add the tomatoes and salt. Mix everything well and cover with a lid. Let it cook for about 3 or 4 minutes.
After the time has elapsed, remove the lid; the tomatoes should be soft and cooked. Add the Kashmiri red chili powder, Kasoori methi, and chopped Dhaniya leaves. Stir everything together. After this, add the dal and water to the masala and mix. Then add the garam masala and stir everything together again. Cover with a lid and let it cook for 3 minutes.

Preparation of Tadka or tempering:
Place the ghee in a shallow pan. When it's hot, add the cumin seeds and hing. When the cumin starts to crackle, add the garlic and dried red chilies. Cook until the garlic turns golden. Finally, pour it all over the dal.