Dal tadka

Method

1. Put 200 g toor dal in a bowl. Rinse 3 to 4 times, rubbing it gently, until the water is much less cloudy. Cover with plenty of fresh water, soak for 20 minutes, then drain.

   Done when: The dal is fully drained after soaking and the final rinse water is much less cloudy.

2. Check that the cooker's vent is clear. Add the drained dal, 850 ml water, 1/2 tsp turmeric powder and 1 tsp from 1 1/2 tsp fine salt; reserve the remaining 0.5 tsp. Lock the lid. Heat on medium-high until full pressure, then reduce to low and cook for 8 minutes. Turn off the heat and let the pressure fall naturally; open only when the pressure indicator has dropped.

   Done when: The dal grains collapse when pressed and have no firm or chalky centre.

3. Whisk or mash the cooked dal for about 1 minute. It should look creamy but still pour from a ladle; keep it in the open cooker while you make the tadka.

   Done when: The dal is creamy with no firm grains and still pours from a ladle.

4. Heat 2 tbsp ghee in the deep pan over medium heat. Add 1 tsp cumin seeds; when the seeds sizzle, add 1 pinch asafoetida, 6 clove garlic, finely chopped and 15 g ginger, finely chopped. Stir for 60 seconds, until the garlic is pale gold, not dark brown.

   Done when: Cumin is fragrant and the garlic edges are pale gold.

5. Add 1 piece onion, finely chopped and 0.25 tsp from the reserved fine salt; keep the final 0.25 tsp for the finish. Cook on medium for 7 minutes, stirring often, until evenly golden. Add 2 piece tomatoes, finely chopped; cook for 6 minutes until pulpy and the raw tomato smell is gone. Stir in 1/2 tsp red chilli powder, 1 tsp coriander powder and 1/2 tsp garam masala for the final minute.

   Done when: Onion is golden, tomato has broken down, and the masala is thick rather than watery.

6. Carefully pour the mashed dal into the tadka pan and stir well. Add up to 150 ml hot water only if needed for a thick but pourable consistency. Simmer uncovered on low for 5 minutes, stirring twice so it does not stick.

   Done when: The dal bubbles gently, coats the back of a spoon and flows off a ladle in a broad ribbon.

7. Turn off the heat. Squeeze in 1 piece lemon, stir, then taste and add only the final reserved 0.25 tsp fine salt if needed. Scatter over 15 g fresh coriander leaves, chopped if using. Serve hot with rice or roti.

   Done when: Lemon and final seasoning are evenly incorporated and the optional garnish is distributed.

Good to know

Diet

Vegetarian

Contains

milk

Eaten at

Lunch, Dinner

Nutrition, per serving

~275 kcal · 12 g protein · 40 g carbs · 8 g fat (approx.)

Keeps

3 days in the fridge