Simple Toor Dal

By Swasthi's Recipes · 35 min

Ingredients

Instructions

1. Rinse the toor dal in a strainer under running water, rubbing with your fingers. Drain well, then put it in a bowl with fresh water and the turmeric.
2. Set the bowl in the pressure cooker and cover both. Pressure cook on medium heat for 3 whistles, or 10 minutes in an Instant Pot. Let the pressure drop before opening the lid.
3. Mash the dal lightly with a ladle, masher or whisk until thick and creamy with no separated water. If pressure cooked, add 3/4 cup hot water to reach the right consistency.
4. Tempering: heat the ghee or oil in a small pan. Add the mustard seeds, cumin and red chili, and wait until the seeds pop.
5. Add the asafoetida, curry leaves, ginger, garlic and green chili. Fry for 1 to 2 minutes until the garlic smells fragrant.
6. Add the red chili powder, chopped tomatoes and salt. Cook until the tomatoes break down and turn mushy.
7. When fat separates from the tomatoes, add 1/4 cup water and cook until it evaporates.
8. Pour the tempering into the dal and mix well. Stir in the coriander if using, and adjust the salt to taste.
9. Serve hot with rice or roti, with lemon juice if you like. Leftovers keep 2 days in the fridge; reheat until bubbling with a splash of water.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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