Ingredients
For the Dal
➔ 1 cup toor dal (split pigeon peas) or moong dal
➔ 1/2 teaspoon turmeric powder
➔ 1 medium tomato, chopped
➔ Salt to taste
➔ 3 cups water
For the Tadka (Tempering)
➔ 2 tablespoons ghee or oil
➔ 1 teaspoon mustard seeds
➔ 1 teaspoon cumin seeds
➔ 8-10 garlic cloves, finely chopped or crushed
➔ 2 dried red chilies
➔ 8-10 curry leaves
➔ A pinch of asafoetida (hing)
➔ 1/2 teaspoon red chili powder
➔ 1 green chili, finely chopped (optional)
To Garnish
➔ 2 tablespoons fresh coriander leaves, chopped
➔ 1 teaspoon lemon juice (optional)
Wash the toor or moong dal thoroughly until the water runs clear. In a pressure cooker or heavy-bottomed pot, add the dal, turmeric powder, chopped tomato, salt, and water. Cook until the dal turns soft and creamy. If using a pressure cooker, wait for 2-3 whistles. Once done, mash the dal slightly with a whisk or the back of a ladle, adjusting the consistency by adding water as needed.
To prepare the tempering, heat ghee or oil in a small pan over medium heat. Add mustard seeds and let them crackle, followed by cumin seeds. Stir briefly. Add finely chopped garlic and sauté until golden brown and fragrant. Toss in the dried red chilies, curry leaves, and asafoetida, allowing them to release their aroma. Add red chili powder and optional green chili for a spicy note, stirring for another 10 seconds.
Pour this aromatic tempering over the prepared dal. Cover the pot immediately to lock in the flavors. Stir well to ensure the tadka is evenly distributed. Garnish with freshly chopped coriander leaves and a dash of lemon juice for freshness.