Dal Tadka

Ingredients

• 1 cup Toor Dal (Split Pigeon Peas), washed and soaked for 30 minutes
• 3 cups Water (for cooking dal)
• 1/2 tsp Turmeric Powder
• Salt to taste
• 2 tbsp Ghee (clarified butter)
• 1 tsp Cumin Seeds
• 1 large Onion, finely chopped
• 1 tbsp Ginger-Garlic Paste
• 2 Green Chillies, slit
• 1 large Tomato, finely chopped
• 1/2 tsp Red Chilli Powder
• 1/2 tsp Garam Masala
• Fresh Coriander Leaves, chopped (for garnish)
• For the Final Tadka:
• 1 tbsp Ghee
• 1/2 tsp Cumin Seeds
• 2-3 Dry Red Chillies
• Pinch of Asafoetida (Hing)
• 1/2 tsp Red Chilli Powder (for color)

Instructions

1. 1

   Cook the Dal: Drain the soaked Toor dal. In a pressure cooker, combine the dal, 3 cups of water, turmeric powder, and a pinch of salt. Cook for 3-4 whistles on medium heat, then let the pressure release naturally. Once cooked, mash the dal lightly with a spoon or whisk for a smooth consistency.

2. 2

   Prepare the First Tadka: Heat 2 tbsp ghee in a pan. Add cumin seeds and let them splutter. Then add finely chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and green chillies, sauté for another minute until the raw smell disappears.

3. 3

   Add Tomatoes and Spices: Add finely chopped tomatoes to the pan and cook until they soften and the ghee starts to separate. Stir in red chilli powder and garam masala. Cook for 1-2 minutes.

4. 4

   Combine Dal with Tadka: Pour the cooked and mashed dal into the pan with the prepared tadka. Mix well. If the dal is too thick, add a little hot water to adjust the consistency. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld. Check and adjust salt if needed.

5. 5

   Prepare the Final Tadka (Optional but Recommended): For the signature Dal Tadka finish, heat 1 tbsp ghee in a small separate pan. Add cumin seeds, dry red chillies, and asafoetida. Let the cumin splutter. Turn off the heat and immediately add 1/2 tsp red chilli powder (for color, it shouldn't burn).

6. 6

   Serve: Pour this hot final tadka over the simmering dal just before serving. Garnish with fresh chopped coriander leaves. Serve hot with steamed rice, jeera rice, or roti.