Simple Yellow Dal

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the toor dal thoroughly under cold running water until the water runs clear; drain well.

   Ca. 2 min.

2. 2

   Combine the rinsed dal, water, and turmeric powder in a medium pot or pressure cooker.

   Ca. 1 min.

3. 3

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the dal is tender and cooked through.

   Ca. 25 min.

   Kokkens note: If using a pressure cooker, cook for 2-3 whistles on medium heat, then let the pressure release naturally.

4. 4

   Once cooked, stir in the salt and mash the dal lightly with the back of a spoon to achieve a creamy consistency.

   Ca. 1 min.

   Kokkens note: Adjust the consistency with a little hot water if you prefer a thinner dal.

5. 5

   For the tempering, heat the ghee in a small pan over medium heat.

   Ca. 1 min.

   Kokkens note: For a vegan option, use a neutral oil instead of ghee.

6. 6

   Add the mustard seeds and cumin seeds to the hot ghee and let them splutter.

   Ca. 1 min.

7. 7

   Stir in the green chili, minced garlic, and grated ginger and sauté for about 30 seconds until fragrant.

   Ca. 1 min.

8. 8

   Add the finely chopped onion and cook until softened and translucent, about 3-5 minutes.

   Ca. 4 min.

9. 9

   Stir in the chopped tomato and cook for another 2-3 minutes until it breaks down slightly.

   Ca. 3 min.

10. 10

    Pour the tempering mixture into the cooked dal and mix well.

    Ca. 1 min.

11. 11

    Garnish with fresh coriander before serving.