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Yellow Daal Tadka with Kanda Lehsun Powder

Introducing the vibrant and comforting Yellow Daal Tadka with a twist of Kanda Lehsun powder! This recipe combines the earthy goodness of lentils with the aromatic flavors of onion and garlic to create a dish that will tantalize your taste buds and warm your soul.

Recipe: Yellow Daal Tadka with Kanda Lehsun Powder



Ingredients:

  • 1 cup yellow split lentils (toor dal)

  • 4 cups water

  • 1 teaspoon turmeric powder

  • 1 tablespoon ghee (clarified butter) or oil

  • 1 teaspoon cumin seeds

  • 1 small onion, finely chopped

  • 4 cloves of garlic, minced

  • 1 green chili, slit lengthwise (optional)

  • 1 tomato, finely chopped

  • 1 teaspoon Kanda Lehsun powder (onion garlic powder)

  • 1 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon coriander powder

  • Salt to taste

  • Fresh cilantro leaves, chopped, for garnish

  • Lemon wedges, for serving

Instructions:

  1. Rinse the yellow split lentils thoroughly and drain. In a pressure cooker or large pot, combine the lentils, water, and turmeric powder. Cook the lentils until they become soft and mushy. If using a pressure cooker, cook for about 4-5 whistles. If using a pot, simmer for about 30-40 minutes until the lentils are cooked through.

  2. Once the lentils are cooked, use a whisk or spoon to mash them slightly, creating a creamy consistency. Set aside.

  3. In a separate pan, heat ghee or oil over medium heat. Add the cumin seeds and let them splutter for a few seconds. Then, add the finely chopped onion and sauté until it turns golden brown.

  4. Add the minced garlic and slit green chili (if using) to the pan. Sauté for a minute until the garlic becomes aromatic.

  5. Stir in the finely chopped tomato and cook until it softens and blends into a thick gravy.

  6. Add the Kanda Lehsun powder, red chili powder, and coriander powder to the pan. Mix well to combine the spices with the onion and tomato mixture. Cook for a minute to allow the flavors to meld together.

  7. Pour the cooked lentils into the pan with the onion and tomato mixture. Mix everything together, ensuring the spices are evenly distributed.

  8. Season with salt to taste and let the daal simmer for a few minutes to allow the flavors to infuse.

  9. Remove from heat and garnish with freshly chopped cilantro leaves.

  10. Serve the Yellow Daal Tadka with Kanda Lehsun Powder hot with steamed rice or naan bread. Squeeze a bit of fresh lemon juice over the daal for a tangy twist.

Indulge in this aromatic and flavorful Yellow Daal Tadka, elevated with the delightful addition of Kanda Lehsun powder. Each spoonful will transport you to a world of comfort and culinary delight!

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