Tarka Dal

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine yellow split lentils, water, turmeric powder, and salt in a large pot or pressure cooker.

   Kokkens note: Rinsing the lentils removes any dust or debris.

2. 2

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and mushy.

   Ca. 25 min.

   Kokkens note: If using a pressure cooker, cook for 10-12 minutes on high pressure, then allow natural release.

3. 3

   While the lentils are cooking, prepare the tarka (tempering). Heat vegetable oil in a small pan or skillet over medium heat.

4. 4

   Add mustard seeds and cumin seeds to the hot oil. Let them splutter for about 30 seconds.

   Kokkens note: Be careful not to burn the seeds, as this can make them bitter.

5. 5

   Stir in asafoetida, chopped onion, minced garlic, grated ginger, and green chili (if using). Sauté until the onion turns translucent and lightly golden, about 5-7 minutes.

   Ca. 7 min.

6. 6

   Add chopped tomato and garam masala to the pan. Cook for another 3-5 minutes, mashing the tomatoes slightly, until they soften and the oil separates from the mixture.

   Ca. 5 min.

7. 7

   Once the lentils are cooked, mash them lightly with the back of a spoon or a whisk to achieve a creamy consistency, adding a little more hot water if the dal is too thick.

   Kokkens note: The consistency should be like a thick soup or porridge.

8. 8

   Pour the prepared tarka over the cooked dal. Stir well to combine.

9. 9

   Garnish with fresh cilantro before serving.