Dal Tadka

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the toor dal several times under cold water until the water runs clear.

   Ca. 2 min.

   Kokkens note: Rinsing removes any impurities and excess starch.

2. 2

   Combine the rinsed toor dal, water, turmeric powder, and salt in a pressure cooker.

   Ca. 1 min.

3. 3

   Cook for 3-4 whistles, then let the pressure release naturally.

   Ca. 15 min.

   Kokkens note: Alternatively, cook in a pot on the stovetop for 25-30 minutes, or until the dal is tender and mushy.

4. 4

   Once the pressure is released, open the cooker and mash the dal lightly with the back of a spoon to achieve a smooth consistency.

   Ca. 1 min.

   Kokkens note: Add a little hot water if the dal is too thick.

5. 5

   Heat the ghee in a separate small pan over medium heat for the tadka.

   Ca. 1 min.

6. 6

   Add the mustard seed and cumin seed; let them splutter.

   Ca. 1 min.

   Kokkens note: This indicates the spices are releasing their aroma.

7. 7

   Stir in the asafoetida, yellow onion, ginger, garlic, and green chili. Sauté until the onion turns translucent.

   Ca. 5 min.

8. 8

   Add the chopped tomato and cook until it softens and the oil starts to separate from the mixture.

   Ca. 3 min.

   Kokkens note: Mashing the tomatoes as they cook helps them break down faster.

9. 9

   Stir in the coriander powder, garam masala, and red chili powder. Cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the spices.

10. 10

    Pour the prepared tadka into the cooked dal and mix well.

    Ca. 1 min.

11. 11

    Garnish with fresh coriander before serving.

    Ca. 1 min.