Step-by-Step Instructions

1. 1.Prepare and Soak Dal

   In a bowl, add 1/4 cup each of Toor Dal, Urad Dal, Moong Dal, Masoor Dal, and Chana Dal. Add enough water to cover the dals and soak for 30 minutes.

2. 2.Cook the Dal in a Pressure Cooker

   Drain the soaked dal and transfer it to a pressure cooker. Add 1/2 tsp turmeric, 1/2 tsp salt, 2 bay leaves, 1 tsp ghee, and 3 cups of water. Close the lid and pressure cook for 5 whistles. Once the pressure naturally releases, open the cooker. The dal should be cooked well.

3. 3.Prepare the Tadka Base

   In a large kadai, heat 2 tbsp ghee. Add 1 bay leaf, 4 cloves, 1 black cardamom, 1 tsp cumin, and 1 dried red chilli. Saute until the spices turn aromatic.

4. 4.Saute Onions and Ginger Garlic Paste

   Add 1 finely chopped onion and 1 tsp ginger garlic paste to the kadai. Saute well until the onion turns golden brown.

5. 5.Add Dry Spices

   Add 1/4 tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp salt. Saute on low flame until the spices turn aromatic.

6. 6.Cook Tomatoes

   Add 2 finely chopped tomatoes to the mixture. Saute well until the tomato softens and gets a mushy texture. Mash slightly with the spatula.

7. 7.Combine Dal with Tadka

   Add the cooked dal from the pressure cooker to the tadka mixture in the kadai. Mix well and adjust the consistency by adding water if needed.

8. 8.Simmer the Dal

   Cover the kadai and simmer the dal for 10 minutes to allow all the flavors to absorb.

9. 9.Finish with Garam Masala and Kasuri Methi

   Add 1/4 tsp garam masala, 1 tsp crushed kasuri methi, and 2 tbsp finely chopped coriander to the dal. Mix well until combined.

10. 10.Prepare Final Tempering (Optional)

    In a small tadka pan, heat 1 tsp ghee. Add 1 tsp cumin and 1/4 tsp chilli powder. Add 1 dried red chilli and temper until aromatic.

11. 11.Serve Dal Tadka

    Pour the final tempering over the prepared dal tadka. Serve hot with rice or roti.