For lunch, pulses and rice are mostly prepared at home. However, the tempering of lentils is applied differently in every household. The aroma of tempering in lentils not only spreads throughout the house but also intensifies the appetite. Tadka is very special in Indian food. Although it not only makes the food taste good, it also has many benefits in terms of health. Although every dal takes different tempering, we are telling about making a common tempering in which you can use curry leaves. This is how tempering is made in Marwari dal.
Need for tempering...
To make it, take fresh curry leaves. For this, finely chop the onion, tomato, green chili, and coriander. Along with this, you need spices for making lentils and cumin, and mustard seeds. Soak the dal of your choice and then prepare the tempering.
How to make tempering
To make the tempering, heat ghee and then crackle mustard seeds, and cumin seeds, and then add curry leaves and add onions, tomatoes, and green chilies. Fry it well and then add some water to it. Cover for some time and then let it cook. Now pour the tempering into the boiled dal. And boil the dal well. Then garnish with coriander leaves and serve. This dal tastes good with both rice and roti. Jain Recipe: Make daal makhani with great taste with this recipe, the market test comes without onion too.
