Step-by-Step Instructions

1. 1.Prepare and Soak Dals

   Combine 1/2 cup musurir dal, 1/4 cup moong dal, and 1/4 cup toor dal in a bowl. Add enough water to cover the dals and let them soak for 20 minutes.

2. 2.Cook the Dals

   Drain the soaked dals and transfer them to a cooking pot. Add 4 cups of water, 1/2 teaspoon of salt, 1/4 teaspoon of turmeric, and 1/2 teaspoon of cooking oil. Add 2 small bay leaves. Bring to a boil, then reduce heat to a low simmer and cook for 20 minutes until the dals are soft and easily mashable.

3. 3.Prepare the Tempering Base

   Heat 2 tablespoons of cooking oil in a wok or large pan. Add 1 teaspoon of cumin seeds and sauté until fragrant, about 30 seconds. Add 1 small chopped onion and 2 dry red chilies (broken). Sauté until the onions turn light brown, approximately 3-4 minutes.

4. 4.Add Aromatics and Spices

   Add 1 1/2 teaspoons of chopped garlic and 1 1/2 teaspoons of chopped ginger to the wok. Continue to sauté for another 1-2 minutes until fragrant. Then, add 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of coriander powder, and a big pinch of turmeric. Sauté the spices for about 1 minute, stirring constantly.

5. 5.Cook Tomatoes and Chilies

   Add 1/4 cup of water to the wok, stir, and cook until the water evaporates and the oil separates from the mixture, about 1 minute. Add 1 small chopped tomato, 2 chopped green chilies, and 1/2 teaspoon of salt (to taste). Sauté for 2 minutes over medium-high heat until the tomatoes soften and the mixture thickens. Add another splash of water if needed to prevent burning and cook until the water evaporates again.

6. 6.Combine Dal with Tempering

   Stir in 1/2 teaspoon of dried fenugreek (kasuri methi) into the tempering. Pour the cooked dal from the pot into the wok with the tempering. Stir well to combine all ingredients.

7. 7.Adjust Consistency and Finish

   Add 1/4 cup of water, or more as needed, to achieve your desired dal consistency. Stir in 1 tablespoon of butter and 2 tablespoons of chopped fresh coriander. Stir gently until the butter melts and the coriander is well incorporated. Finally, sprinkle 1/2 teaspoon of roasted cumin powder over the dal and give it a final gentle stir. Optionally, drizzle warm ghee on top before serving.

8. 8.Serve

   Serve the hot Mixed Dal Tadka with steamed rice, roti, or naan.