### TranslatedIngredients: 1 cup Yellow Moong Dal (Split),1 tablespoon Butter,1 teaspoon Ghee,1 inch Ginger - grated,1/4 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 Bay leaf (tej patta) - torn into half,2 Green Chillies - slit,4 sprig Coriander (Dhania) Leaves - finely chopped,Lemon juice - as required,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 3 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Dal Tadka Recipe, cook the lentils (split moong dal) with 2 and half cups of water, turmeric powder and salt until soft. Whisk the dal if you like a finer texture, else let the dal have grainy texture. Allow it to rest in the pan/pressure cooker it was cooked.Heat a teaspoon of ghee in a small pan; add in the cumin seeds and allow it to crackle. Next add in the ginger, green chillies and bay leaf and stir fry for a few seconds. Add the seasoning to the cooked lentils.Give the lentils along with the seasoning a brisk boil , add in the butter and adjust the salt levels to suite your taste.After a couple of minutes of boiling the dal, turn off the the heat, squeeze in the lemon juice and stir in the chopped coriander leaves.Transfer the Dal Tadka to a serving bowl and Serve Dal Tadka along with Phulkas and Kachumber Salad for a weekday meal.
