Tadka Dal for your taste-buds today, a simple yet flavorful lentil preparation!

Ingredients for Dal:

Toor Dal/Split Pigeon Peas – ½ Cup
Tomato – ½ finely chopped
Water – 1 ½ Cup
Salt – ½ Tsp
Turmeric – ¼ Tsp
Cilantro – for Garnish

Ingredients for Tempering:

Kashmiri Red Chilli Powder – 1 Tsp
Asafoetida – ¼ Tsp
Ground Cumin Powder – 1 Tsp
Garam Masala Powder – ½ Tsp
Mustard Seeds – 1 Tsp
Cumin Seeds – 1 Tsp
Ghee/Clarified Butter – 1 Tbsp
Fresh Curry Leaves – a sprig
Dried Red Chilli – 2-3
Garlic – ½ Tbsp Minced
Water – ½ Cup

Method:

1.    Add washed Toor dal/lentils to the pressure cooker on high heat. Add water, chopped tomatoes, turmeric, salt and mix well.
2.    Close the lid, put whistle on and cook for 5 whistles.
TIP: If you do not have a pressure cooker, you can boil the Toor dal/lentil with water in a pot. Make sure to soak the Toor dal/lentil for an hour for faster cooking, cook on medium flame with double the quantity of water as the Dal. It should take approx. 30-45 minutes.
3.    Remove the boiled dal in a pot and prepare the tempering.
4.    Heat a small saucepan or ladle, add Ghee/Clarified Butter
5.    Once Ghee/Clarified Butter heats, add Asafoetida, cumin seeds and mustard seeds.
6.    Once seeds begin to splutter, add fresh curry leaves.
7.    Now add Red Chilli powder, ground Cumin Powder, Garam Masala Powder, dried red chilli, minced garlic and mix well.
TIP: Be careful you don’t burn the tempering; you have to be very quick adding all the ingredients to the Ghee.
8.    Add tempering to the cooked Dal/Lentils.
9.    Now add ½ cup water and mix well.
10.    Bring the Dal to boil, garnish with fresh chopped Cilantro and a dash of lemon juice for added flavor.
11.    Enjoy warm with plain rice and or chapatti, phulka!

Happy Cooking! ☺