Servings:
Equipment
- 1 Pressure cooker
- 1 Heavy-bottomed pan for tempering
- 1 Ladle or whisk for mashing
Ingredients
For Boiling the Dal
- 1/2 cup toor dal arhar dal/pigeon pea lentils
- 1 green chili hari mirch
- 1/4 teaspoon red chili powder lal mirch powder
- 1/2 teaspoon turmeric haldi
- 1 small tomato halved
- 1 teaspoon salt
- 2 cups water
For the Tadka (Tempering)
- 1 tablespoon ghee clarified butter
- 1/2 teaspoon cumin seeds jeera
- 1 no whole dry red chili broken
- 1/4 teaspoon asafoetida hing
- 4 no large garlic cloves sliced
Instructions
Cook the Dal
- Wash the toor dal 3-4 times, changing water until it runs clear.
- Add washed dal to pressure cooker with 2 cups water. Add turmeric, salt, red chili powder, green chili, and halved tomato to the cooker.
- Pressure cook for 1 whistle on high heat, then reduce to low and simmer for 10 minutes.
- Allow pressure to release naturally, then remove lid.
- Mash the tomato with back of ladle and whisk dal until smooth and creamy.
Prepare the Tadka
- Heat ghee in a small pan over medium heat.
- Add broken red chili and fry for a few seconds until aromatic.
- Add cumin seeds and asafoetida, let cumin crackle for 2-3 seconds.
- Add sliced garlic and fry until golden brown and fragrant.
- Pour the hot tempering immediately over the cooked dal.
- Mix gently and serve hot with chapati or rice.
Notes
Tips
Don't burn the garlic - it should be golden, not brown. Add hot water if dal becomes too thick. The tadka should sizzle when poured over dal for best flavor
Don't burn the garlic - it should be golden, not brown. Add hot water if dal becomes too thick. The tadka should sizzle when poured over dal for best flavor
Tried this recipe?Let us know how it was!