Daal Double Tadka

This daal is a unique combination of three types of daals. You can blend this into a smooth daal or just enjoy the texture of the chana daal.

Ingredients	Quantity
Toor Daal	1/3 cup
Mung Daal	1/3 cup
Channa Daal	1/3 cup
Water	3 cups
Oil	1 tbsp
Onion finely chopped	1 medium
Turmeric Powder	1/4 tsp
Cumin Powder	1/2 tsp
Coriander Powder	1 tsp
Garam Masala	1/2 tsp
Red Chili Powder	to taste
Salt	to taste
For Tadka (Seasoning)
Ghee	2 tbsp
Mustard Seeds	1/2 tsp
Cumin Seeds	1/2 tsp
Asafoetida	pinch
Curry Leaves	few
Garlic finely chopped	2 cloves
Ginger grated	1 tsp
Green Chili slit	to taste
Lime Juice	to taste

Method

Combine all the daals, wash well and soak for 20-30 minutes. Drain out the water and put it in a pressure cooker. Add Water and a little bit of salt. Cover and pressure cook on medium heat and allow it to whistle 3 times.

Meanwhile, in a pan, heat oil on medium flame. Once the oil is hot, add in the turmeric powder and the asafoetida. We can then add in the onions and a little salt and cook the onions till they turn translucent. Add in the dry powders – cumin, red chili, coriander and garam masala.Cook for 10-15 seconds.

Stir in the daal, check salt and water consistency and allow it to boil for 4-5 minutes. Pour in a serving dish and set aside.

For the tadka, take a small skillet and heat up the ghee on medium heat. Once hot, add in the mustard seeds and allow them to pop. Add in cumin seeds, curry leaves, green chilies, garlic, ginger and cook for a few minutes. Top the daal with this tadka and lime juice.