Ingredients

The following ingredients have 4 Servings
  • 1 cup toor dal (200 grams, also known as arhar dal/split pigeon peas lentil)
  • 1/2 teaspoon turmeric powder
  • 1.5 teaspoon salt (divided, adjust to taste)
  • 3.5 cups water (divided)
  • 4 large garlic cloves (divided)
  • 1 inch ginger
  • 1 green chili
  • 1.5 tablespoons ghee (22 ml, also known as clarified butter or use oil)
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds (crushed in mortar pestle)
  • 2 cloves
  • 1 medium red onion (150 grams, chopped)
  • 2 medium tomatoes (chopped)
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon kashmiri red chili powder
  • 1/8 teaspoon red chili powder (or adjust to taste)
  • 2 tablespoons chopped cilantro
  • 1 teaspoon kasuri methi (crushed, dried fenugreek leaves)
  • 2 teaspoons ghee (10 ml)
  • 2 large garlic cloves (chopped)
  • 1/4 teaspoon hing (also known as asafoetida)
  • 2 dried red chilies
  • 1/4 teaspoon kashmiri red chili powder (optional)

Instruction

  • To a pressure cooker add toor dal along with turmeric, 1 teaspoon salt and 3 cups water.
  • Pressure cook for 4 whistle on high heat then lower the heat and let it cook for 3 to 4 minutes. Let the pressure release naturally. If using an Instant Pot, cook on high pressure for 8 minutes with natural pressure release. Set it aside.
  • Meanwhile crush 4 large garlic cloves, 1-inch ginger and green chili in a mortar pestle and set it aside.
  • In a heavy bottom pan, heat ghee on medium heat. Once hot, add the cumin seeds, crushed coriander seeds and cloves. Saute for few seconds until fragrant.
  • Then add onions, cook for around 3 to 4 minutes until they are soft and start changing color.
  • Add the crushed garlic-ginger-green chili. Cook for 1 to 2 minutes until the raw smell goes away.
  • Add the chopped tomatoes along with 1/2 teaspoon salt and mix. Cover and cook for 7 to 8 minutes until tomatoes are very soft and cooked.
  • Then add the coriander powder, garam masala, kashmiri red chili powder, red chili powder, cilantro and kasuri methi. Stir the spices with the masala for few 30 seconds.
  • Add the boiled dal to the pan and mix. I also added 1/2 cup water here as dal looked very thick to me. Let the dal simmer for 3 to 4 minutes.
  • For the tempering/tadka, heat 2 teaspoons ghee in a small pan. Once the ghee is hot, add 2 chopped garlic cloves. Also add hing and dried red chilies.
  • Cook for one minute until the garlic starts changing color. Add kashmiri red chili powder remove pan from heat.
  • Pour tempering over the dal and mix. 
  • This last step is optional but recommended.For the dhungar method - place a steel bowl on top of a trivet placed inside the dal. Then heat a piece of charcoal over direct heat until its red hot.
  • Place hot charcoal in that steel bowl on top of the trivet. Pour melted ghee (around 1 tablespoon) on top of charcoal. You will immediately see fumes coming out of charcoal.
  • Immediately close the pan with a lid. Let it remain like this for 5 to 10 minutes. After 5 to 10 minutes, remove lid and remove the bowl from dal.
  • The longer you keep the lid closed, the smokier dal will get, so don't do more than 10 minutes.
  • Garnish dal tadka with more cilantro and serve!