Dhal Tadka

Thuvar Dhal - 1 cup

Green Chilli - 2

Onion - 1/2, diced

Tomato - 1, diced

Ginger - a small pc, grated

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Sambhar powder - 1 tsp

Asafetida - 1 pinch

Cilantro

Salt

For Tadka

Ghee / Oil - 3 tbsp.

Cumin - 1 tsp

Garlic - 5 cloves, chopped

Dry Red Chilli - 3

Asafetida - 1 pinch

Thoroughly rinse tuvar dal (tur dal) in water. Add them to a 3-litre stovetop pressure cooker. Add the chopped onions, finely chopped tomatoes, chopped green chillies and finely chopped ginger. Pour 2.5 cups of water into the pressure cooker. Add turmeric powder and asafoetida (hing). Mix well. Pressure cook the lentils on medium to medium-high heat for about 7 to 8 whistles (about 8 to 10 minutes), or until the lentils become soft and creamy. Let the pressure drop naturally in the cooker and then only open the lid. Check the lentils to see if they have cooked thoroughly and softened. Mash the cooked lentils with a wired whisk or with a spoon and set aside.

Next, heat oil or ghee (clarified butter) in a small pan over low or medium-low heat. First, add the cumin seeds and crackle them. Next add the dry red chilies, asafoetida, and finely chopped garlic. Let the garlic brown lightly and the red chilies change color. Mix well and turn off the stove.

Pour entire tempering mixture along with the oil or ghee into the prepared dal. Garnish with cilantro.

Serve Dal Tadka hot with steamed basmati rice or jeera rice. You can also enjoy the dal with roti or paratha.