Simple Yellow Dal Tadka

Instructions

1. 1Rinse 1 cup of yellow split pigeon peas (toor dal) thoroughly under cold water until the water runs clear. Soak the dal in fresh water for 15-20 minutes, then drain.
2. 2In a pressure cooker or a heavy-bottomed pot, combine the drained dal with 3 cups of water, 1/2 teaspoon turmeric powder, and 1/2 teaspoon salt. Cook until the dal is soft and mushy (about 2-3 whistles in a pressure cooker, or 20-25 minutes in a pot).
3. 3Once cooked, gently mash the dal slightly with a spoon or whisk to achieve a creamy consistency. Set aside.
4. 4For the tadka (tempering), heat 1 tablespoon of ghee or vegetable oil in a small pan over medium heat.
5. 5Add 1/2 teaspoon cumin seeds and allow them to splutter. Then add 1/4 teaspoon asafoetida (hing), 1 medium finely chopped onion, 2 minced garlic cloves, 1 inch grated ginger, and 1 slit green chili (if using). Sauté until the onion turns golden brown.
6. 6Stir in 1/2 teaspoon red chili powder and 1/4 teaspoon garam masala. Cook for 30 seconds until fragrant, being careful not to burn the spices.
7. 7Pour the prepared tadka over the cooked dal. Stir well to combine.
8. 8Garnish with 2 tablespoons of fresh chopped cilantro before serving hot with rice or roti.

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