Dal tadka

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 200 g toor dal
• 720 ml water, plus up to 180 ml to adjust
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1 tsp chopped garlic and 1 tsp ginger
• 1 medium onion and 2 tomatoes
• 1/4 tsp turmeric
• 1/2 tsp chilli powder and 1/2 tsp garam masala
• 1 tsp salt and 1 tbsp dried fenugreek
• Tadka: 2 tbsp ghee, 3/4 tsp cumin seeds, 2 dried chillies
• Tadka: 1 tbsp garlic, 1/8 tsp asafoetida, 1/3 tsp chilli powder
• 1–2 tbsp coriander and 1 lemon

Step-by-step method

1. Rinse dal; cook with 720 ml water in an electric pressure cooker for 10 minutes on high. Let pressure release naturally.
2. Mash lightly; add hot water if needed to loosen.
3. Heat oil, add cumin, garlic and ginger; add onion and cook until golden.
4. Add turmeric, chilli, garam masala, tomato and salt; cook until tomato breaks down.
5. Mix with dal and simmer for 6–7 minutes; add fenugreek.
6. Heat ghee with cumin, chillies and garlic; add asafoetida and chilli off the heat. Pour over dal and finish with coriander and lemon.