🔍 Ingredients

  • Raw Dal: 60g (usually Toor Dal / Arhar Dal, or a 4:1 mix of Toor and Moong Dal)
  • Oil/Ghee: 1 tbsp
  • Aromatics: 1/2 small onion (finely chopped), 1/2 tomato (chopped), 1 tsp ginger-garlic paste, 1 green chili
  • Spices: 1/2 tsp cumin seeds, 1/4 tsp turmeric, 1/2 tsp red chili powder, pinch of hing (asafoetida)
  • Garnish: Coriander leaves

🔍 Ingredients

  • Raw Dal: 50g (Toor Dal or Moong Dal)
  • Palak (Spinach): 50g (finely chopped or rough puree)
  • Oil/Ghee: 1 tbsp
  • Aromatics: 1/2 small onion, 1/2 tomato, 1 tsp ginger-garlic paste, 1 green chili
  • Spices: 1/2 tsp cumin seeds, 1/4 tsp turmeric, 1/2 tsp coriander powder, pinch of hing

🔍 Ingredients

  • Base Dal: 1 portion of cooked Plain Dal (using 60g raw Toor/Chana dal mix)
  • First Tempering (In Dal): Standard onion, tomato, ginger-garlic base
  • Second/Top Tadka (Ghee Fry):
  • Ghee: 1.5 tbsp
  • Spices: 1/2 tsp cumin seeds, 2 whole dried red chilies, 1/2 tsp Kashmiri red chili powder (for bright red color)
  • Aromatics: 3-4 cloves of garlic (sliced thin), 1 sprig curry leaves

🔍 Ingredients

  • Raw Dal: 60g (Toor Dal)
  • Oil/Ghee: 1.5 tbsp (divided between boiling and tempering)
  • Garlic (The Main Element): 8-10 cloves total (4 crushed into the dal base, 4-6 finely chopped/sliced for the heavy garlic tadka)
  • Aromatics: 1 green chili, 1/2 tomato (optional, kept minimal to keep garlic dominant)
  • Spices: 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1/2 tsp red chili powder, 1/4 tsp turmeric