Rajasthani Thikri ki Dal
1 cup tuvar/arhar dal (split Pigeon pea),
1/2 tsp turmeric powder,
1 tsp red chilli powder,
Salt to taste.
For the tadka –
1/2 cup clarified Butter/Ghee,
1 tsp cumin seeds (jeera),
1/4 tsp asafoetida (heeng),
1/4 tsp fenugreek seeds (methi dana),
12-15 curry leaves; washed and pat dried,
5-6 garlic cloves; peeled and finely chopped,
2 green chillies; finely chopped,
3-4 dry red chillies.
1 large onion; finely sliced,
Chopped coriander leaves to garnish,
1 tsp lemon juice.
Wash the dal and soak it for over 30 minutes. Pressure cook the dal with turmeric, red chilli powder and salt along with 3-4 cups of water for upto 5-6 whistles or till dals are cooked. When pressure drops, remove and mash until smooth.
In a kadhai, heat 1/4 cup ghee, and saute onion until golden brown in color. Add green chillies and coriander leaves (reserve some for garnishing), pour the mashed dal and cook over low flame for around 5 minutes.
For the tadka, heat remaining ghee in a kadhai on low flame and add cumin, whole dry red chillies, garlic, fenugreek seeds, asafoetida and curry leaves. When chillies are fragrant, pour this tadka over the mashed dal and immediately cover with the lid. Let it rest for few minutes, so that the aroma of tadka mixes with the dal. Later uncover, mix, add coriander leaves and lemon juice and stir and serve with parathas, butter rotis or steamed rice.