Mixed Dal Tadka

Ingredients

• 75 g masoor dal (red lentils)
• 75 g moong dal (split yellow mung beans)
• 75 g chana dal (split Bengal gram) (Soak separately for 1 hour)
• 2 medium piyaz (onion) (Finely chopped)
• 2 medium tamatar (tomatoes) (Chopped)
• 1.5 tbsp adrak lahsun paste (ginger garlic paste)
• 4 cloves lahsun (garlic) (Thinly sliced, for tarka)
• 0.5 tsp haldi (turmeric)
• 1 tsp laal mirch powder (red chilli powder)
• 1.5 tsp zeera (cumin seeds)
• 3 tbsp ghee (clarified butter) (Split between cooking and tarka)
• 1.5 tsp namak (salt)
• 2 whole hari mirch (green chillies) (Slit)
• 3 tbsp hara dhania (fresh coriander) (Chopped)

Instructions

1. COOK THE DALS: Combine all three washed dals in a pot. Add 800ml water, haldi, and a pinch of salt. Bring to boil, simmer covered 30-35 minutes until all dals are very soft. HINT: The chana dal takes longest — test it for doneness.
2. MAKE MASALA: Heat 2 tbsp ghee in a karahi. Add 1 tsp zeera and let splutter. Add chopped piyaz, cook until golden brown. Add adrak lahsun paste and cook 2 minutes.
3. COOK TOMATOES: Add tamatar, laal mirch powder, and salt. Cook on medium-high heat until oil separates and masala is thick, about 8 minutes.
4. COMBINE: Add cooked dal mixture to masala. Stir well and simmer together 8-10 minutes. Adjust consistency and salt. Add hari mirch.
5. THE CLASSIC TARKA: In a small ladle or pan, heat remaining 1 tbsp ghee until smoking hot. Add remaining zeera and sliced lahsun. Cook until garlic turns light golden — about 30 seconds. Watch carefully — it burns fast!
6. POUR AND SERVE: Immediately pour the sizzling tarka over the dal. Top with hara dhania. Serve without stirring so people get the tarka aroma first.