Dhal Tadka

Thuvar Dal - 1 cup

Onion - 1/2, chopped

Tomato - 1, chopped

Green Chilies - 2

Ginger - a small piece, grated

Turmeric - 1/2 tsp

Chili Powder - 1 tsp

Sambar Powder - 1 tsp

Asafoetida - 1 pinch

Cilantro

Salt

For Tempering

Ghee / Oil - 3 tbsp.

Cumin Seeds - 1 tsp

Dry Red Chilies - 3

Asafoetida - 1 pinch

Garlic - 5 cloves, chopped

Thoroughly rinse the thuvar dal and place it in a pressure cooker. Add chopped onions, tomatoes, green chilies, and ginger. Pour in 2.5 cups of water. Add turmeric, chili powder, sambar powder, and asafoetida, and stir well. Cook the dal under pressure on medium heat for about 7 to 8 whistles. Let the pressure release naturally, then open the lid. Mash the cooked dal with a spoon and set it aside.

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

Garnish with cilantro.