Dal Tadka

Serves 4

Ingredients

• 1 cup toor dal (pigeon peas)
• 4 cups water (for cooking dal)
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1 medium onion
• 2 medium tomato
• 4 garlic cloves
• 1 inch piece fresh ginger
• 1 green chili
• 3 tbsp ghee or oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2 dried red chilies
• 1/4 tsp asafoetida (hing)
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice
• 2 cups (for serving) cooked basmati rice

Instructions

1. 1Rinse toor dal under cold water until the water runs clear, about 3–4 rinses.
2. 2In a pressure cooker or pot, combine the rinsed dal with water, turmeric, and salt. Pressure cook for 4–5 whistles (or simmer covered 25–30 min) until dal is soft and mushy. Mash lightly with a spoon and set aside.
3. 3While dal cooks, finely chop the onion, tomatoes, garlic, ginger, and green chili. Keep them separate.
4. 4Heat ghee or oil in a small pan or tadka vessel over medium heat.
5. 5Add cumin seeds and mustard seeds; let them splutter for 10–15 seconds.
6. 6Add dried red chilies and asafoetida; stir for 5 seconds.
7. 7Add chopped garlic, ginger, and green chili; sauté until garlic turns light golden, about 30 seconds.
8. 8Add chopped onion and cook until translucent, 3–4 minutes.
9. 9Stir in chopped tomatoes, red chili powder, and garam masala. Cook until tomatoes soften and oil separates, about 4 minutes.
10. 10Pour the hot tadka over the cooked dal. Mix well, adjust consistency with a splash of hot water if needed, and simmer 2–3 minutes so flavors meld.
11. 11Stir in lemon juice and chopped cilantro. Taste and adjust salt.
12. 12Serve hot in bowls (~350 g each) alongside cooked basmati rice per serving.