Name: Tempered Pigeon Pea Lentils Recipe
Total time: 50 min
Yield: 2
Cuisine: Asian

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Punjabi dal tadka is one of the most popular indian lentil dishes. It is traditionally made with arhar dal (husked & split pigeon peas). Even though this vegetarian dish originated in the northern state of punjab, it has made its way into households and restaurant menus all over india. Now, each household has its own variation of the dal tadka, and the dish can range in spice levels from moderate to spicy. The tadka or the temper that lends its intense flavor to the dal predominantly consists of garlic, chilies and cumin seeds. 

How to make Tempered Pigeon Pea Lentils Recipe

Asian Food Network

Crawler

Asian

<p>Punjabi dal tadka is one of the most popular indian lentil dishes. It is traditionally made with arhar dal (husked & split pigeon peas). Even though this vegetarian dish originated in the northern state of punjab, it has made its way into households and restaurant menus all over india. Now, each household has its own variation of the dal tadka, and the dish can range in spice levels from moderate to spicy. The tadka or the temper that lends its intense flavor to the dal predominantly consists of garlic, chilies and cumin seeds. </p>

Arhar dal

Green chilies

White Onion

Tomatoes

Ginger

Turmeric powder

Garam masala powder

Chili powder

Fresh coriander leaves

Salt To Taste

Vegetable oil

Tadkda/temper

Ghee

Cumin seeds

Medium Garlic Cloves

Dried red chilies

Tsp red chili powder

Garnish

Rinse arhar dal (split & husked pigeon pea lentils) in running water until the water runs clear or for 2-3 minutes.

step 1

Place the dal in a pressure cooker with 1 liter water and cook for 3 whistles or approximately 15 minutes.

step 2

Once the dal is cooked, turn off the heat and rest the dal for 15 minutes in the pressure cooker.

step 3

You can also cook the dal in a pot. For this, soak the clean dal for an hour in cold water. Add the dal to a pot of salted boiling water and cook until the dal is soft or about 30 minutes.

step 4

In a wide pot, add oil and start cooking the onions on medium heat until translucent or for about 3 minutes.

step 5

Add the ginger and green chilies and cook further for about 1 minute.

step 6

Add the tomatoes and cook until most of the water from the tomatoes has evaporated or for about 5-6 minutes.

step 7

Add the cooked dal to this mixture and mix well.

step 8

Add 500 ml of water and cook the dal for 8-10 minutes. Season with salt and mix.

step 9

You are looking for a soup-like consistency for the dal. If the dal is looking too thick, you can add more water.

step 10

In a small pan over medium heat, add the ghee.

step 11

To the hot ghee, add the chopped garlic and cook until slightly golden brown.

step 12

step 13

Turn off the heat and add the chili powder to the temper.

step 14

Transfer the finished dal to a serving bowl.

step 15

step 16