Hi, I wanted to know whether the Channa Dal and Urad Dal needs to be soaked for a bit before adding it to the tarka? I followed another recipe and added Channa Dal and it didn't specify soaking it. I cooked it in oil and it was so hard even after cooking it I threw it out. Should the Dals be pressured cooked before adding it to the oil maybe?

Thank you,

David

Hello David

No, these dals are not soaked before tarka or tempering. They are hard after frying in oil, but in a crunchy sort of way and very edible. Hope this helps?

See; Dosa Masala