Dal Tadka

Ingredients

• Toor dal (Pigeon pea lentils)— 1 cup

  Can use yellow moong dal or mix of both

• Turmeric powder— 1 tsp
• Salt— to taste
• Water— 3-4 cups
• Ghee— 3-4 tbsp

  Or use oil

• Cumin seeds— 1 tsp
• Mustard seeds— 1 tsp
• Asafoetida (Hing)— a pinch
• Dry red chilies— 2-3, broken
• Curry leaves— 10-12
• Garlic cloves— 6-8, finely chopped
• Onion— 1 medium, finely chopped

  Optional

• Red chili powder— 0.5-1 tsp

  Optional

• Garam masala— 0.5 tsp

  Optional

• Fresh coriander leaves— 2 tbsp, chopped
• Lemon juice— 1-2 tbsp

  Optional, for tanginess

Instructions

1. 1

   Wash the toor dal thoroughly 2-3 times until water runs clear. Soak in water for 15-20 minutes (optional but helps in quicker cooking).

2. 2

   In a pressure cooker or pot, add dal, turmeric powder, salt, and 3-4 cups of water. Pressure cook for 3-4 whistles (or cook in a pot for 25-30 minutes) until dal is soft and mushy.

3. 3

   Once pressure releases, open and mash the dal slightly with the back of a spoon or whisk. Add more water if needed to achieve desired consistency (should be slightly soupy). Keep warm.

4. 4

   For the tadka (tempering), heat ghee in a small pan or kadai on medium heat.

5. 5

   Add mustard seeds and let them splutter. Add cumin seeds and let them crackle. Add asafoetida, dry red chilies, and curry leaves.

6. 6

   Add chopped garlic and sauté until golden brown and fragrant (about 1-2 minutes). Be careful not to burn the garlic.

7. 7

   If using onion, add it now and sauté until translucent. Add red chili powder and garam masala (if using). Mix well.

8. 8

   Immediately pour this hot tadka over the cooked dal. It will sizzle and release amazing aromas.

9. 9

   Stir gently to mix the tadka with dal. Add lemon juice if desired. Check for salt and adjust if needed.

10. 10

    Garnish with fresh coriander leaves and serve hot with steamed rice, chapati, or bhakri. The dal should be creamy, flavorful, and aromatic.