Ingredients:

  • 1 cup toor dal (pigeon peas) (200g)
  • 4 cups water (1 liter)
  • ½ teaspoon turmeric powder (2.5g)
  • Salt to taste
  • 2 tablespoons ghee or oil (30ml)
  • 1 teaspoon cumin seeds (5g)
  • 2-3 dried red chilies
  • 1 medium onion, finely chopped
  • 4-5 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 medium tomato, chopped
  • 1 teaspoon garam masala (5g)
  • Fresh coriander leaves for garnish

Instructions:

  1. Rinse the toor dal under cold water until the water runs clear. In a pressure cooker, combine the rinsed dal, water, turmeric powder, and salt. Cook on high pressure for about 10-15 minutes, or until soft.
  2. In a skillet, heat ghee or oil over medium heat. Add cumin seeds and dried red chilies. Sauté until fragrant (about 30 seconds). Add chopped onions and sauté until golden brown (about 5-7 minutes). Stir in minced garlic and grated ginger; cook for another 2 minutes. Add chopped tomatoes and cook until soft and mushy (about 5 minutes). Sprinkle in garam masala and mix well.
  3. Once the dal is cooked, mash it lightly with a ladle for a creamier texture. Add the Tadka mixture to the cooked dal. Stir well to combine. Adjust consistency with water if needed.
  4. Garnish with chopped coriander leaves and serve hot with rice or roti.