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Daal tadka is quite thicker than normal daal/varan(in marathi).

Serves: 3-4 People

½ cup toor daal
2 cup water
pinch of asefoetida
¼ tsp turmeric
3 garlic cloves
¼ inch ginger
2 dry red chillies
7-8 Curry leaves
1 Tbsp oil
1 Tbsp chopped Coriander

Wash daal 2-3 times. Transfer washed daal into a pressure cooker, add water, turmeric and asefoetida. Cook on medium low heat till 4 whistle. Let it cool. Meanwhile make ginger garlic paste.
In a pan heat oil and make tempering with mustard and cumin seeds. Add ginger garlic paste, saute till garlic leaves its raw smell, add curry leaves, red chilies and add to boiled daal. Mix well and cook for a 3-4 minutes on low flame.
Garnish with coriander leaves. Serve with chapatti, rice.

1)One can add more water after tempering, if wish to.

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