Dal Tandoori ( Daba style )

Ingredients:

Toor dal: 1 Cup

Water : 4 Cups

Salt : To taste

Turmeric (haldi) : 1/2 tsp

Fine chopped ginger : 1 tsp

Mango powder (amchoor) : 1 tsp

Garam masala : 1 tsp

Seasoning / Poppu / Tadka:

Butter (ghee): 2 tsp

Cumin seed (jeera) : 1/2 tsp

Black mustard seed (rai): 1/2 tsp

Red chili powder (lal mirch) : 1/2 tsp

2 bay leaves (tajpat)

Pinch of asafetida (hing)

Tomato : 1 medium chopped

1 small zucchini chopped into 1 inch long cubes

6 string beans chopped about 1 inch long

Method:

Wash dal, changing water several times until the water appears clear.

Soak dal in 4 cups of water for 30 minutes or longer.

In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.

When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.

Turn off the heat and wait until steam has stopped before opening.

Mix the dal well. If the dal is thick, add more boiling water to desired thickness.

Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.

Seasoning / Popu / Tadka :

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.

After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.

Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.

Combine the vegetables and the dal and mix gently.

Serve with steamed rice, roti, chapathi or any Indian bread.