Dal Tadka

De Swasthi's Recipes · 45 min

Ingredientes

Preparación

1. Rinse the dal very well in several changes of water, rubbing the lentils with your hand, then drain completely.
2. Add water and pressure cook on medium heat for 3 to 4 whistles (in an Instant Pot, pressure cook on high for 10 minutes).
3. Once the pressure releases naturally, open the lid. The dal should be soft.
4. Lightly mash the dal, keeping some grains whole. Add more water only if needed to reach the right consistency.
5. Heat the oil in a medium pan and add the cumin seeds. When they splutter, add the ginger and garlic and sauté on low heat until fragrant.
6. Add the onion and green chilli and fry until slightly golden.
7. Lower the heat and add the red chilli powder, turmeric and garam masala. Stir briefly.
8. Stir in the tomatoes and salt and sauté until soft and fragrant.
9. Add this mixture to the cooked dal and simmer for 6 to 7 minutes. Taste and adjust the salt, then stir in the kasuri methi and coriander leaves, and turn off the heat.
10. Optional smoke: place a tall steel cup in the centre of the pot, hold a hot wood coal over a direct flame with tongs until partly red (about 2 minutes), set it in the cup, pour ½ teaspoon ghee over it, cover the pot and let it smoke for 3 to 4 minutes.
11. For the tadka: transfer the hot dal to a serving bowl. Heat 2 tablespoons ghee in a small pan over medium heat. Add the cumin seeds and mustard seeds (if using) and fry on low heat until they splutter and smell aromatic.
12. Add the dried red chillies, then the garlic and curry leaves (if using), and fry until light and fragrant without browning.
13. Stir in the asafoetida and red chilli powder, remove from heat immediately and pour the tadka over the dal.
14. Garnish with coriander leaves and squeeze lemon juice over the dal before serving.

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