Dhaba-Style Double Ghee Dal Tadka with Pure Cumin, Coriander & Kasuri Methi

Ingredients

• 1 cup Toor Dal & 1/4 cup Moong Dal (Washed & soaked for 20 mins)
• 1/2 tsp Foodphenic Salem Haldi
• 1 tbsp Foodphenic Stone-Ground Dhaniya Powder
• 1.5 tsp Foodphenic Whole Cumin (Jeera)
• 1 tsp Foodphenic Kashmiri Mirch
• 3 tbsp Pure Desi Ghee
• 6 Garlic cloves (Finely sliced) & 2 Dry Whole Red Chillies
• 1 tbsp Kasuri Methi & Fresh Coriander Leaves

Cooking Steps

1. Pressure Cook the Dal: Cook the lentils with 3.5 cups water, salt, and Foodphenic Salem Haldi for 3-4 whistles until smooth and creamy. Whisk gently.
2. Tadka 1 (The Base Flavor): Heat 1 tbsp ghee in a pan. Sauté chopped onions, tomatoes, and ginger. Add Foodphenic Stone-Ground Dhaniya Powder. Simmer for 3 minutes until oil releases, then mix into cooked dal.
3. Tadka 2 (The Dhaba Showstopper): Just before serving, heat 2 tbsp desi ghee in a tadka ladle until smoking hot. Add whole cumin seeds (listen to that crackle!), sliced garlic until golden, and dry whole chillies. Turn off flame and add 1/2 tsp Kashmiri Mirch for a flaming red sheen!
4. Pour & Cover: Pour sizzling ghee tadka over the dal and cover immediately with a lid for 2 minutes to trap the smoky ghee aroma. Garnish with kasuri methi!