Dhal Tadka

Thuvar Dal - 1 cup

Onion - 1/2, chopped

Tomato - 1, chopped

Green Chillies - 2

Ginger - a small piece, grated

Turmeric - 1/2 tsp

Chilli Powder - 1 tsp

Sambhar Powder - 1 tsp

Asafetida - 1 pinch

Cilantro

Salt

For Tempering

Ghee / Oil - 3 tbsp.

Cumin Seeds - 1 tsp

Dry Red Chillies - 3

Asafetida - 1 pinch

Garlic - 5 cloves, chopped

Rinse the thuvar dal thoroughly and place in a pressure cooker. Add chopped onions, tomatoes, green chillies, and ginger. Pour 2.5 cups of water into the cooker. Add turmeric, chilli, smabhar powder and asafetida. Stir well. Pressure cook the dal on medium heat for about 7 to 8 whistles. Allow the pressure to release naturally, then open the lid. Mash the cooked dal with a spoon and set aside.

Heat oil/ghee in a small pan over medium heat. Add cumin seeds and let them crackle. Then add dry red chilies, asafoetida, and chopped garlic. Stir well and turn off heat. Pour the tempering mixture into the prepared dal.

Garnish with cilantro.