Dal Tadka (Restaurant Style Yellow Lentil Curry)

Ingredients (17)

• toor dal0.25 cup
• or yellow moong dal for a lighter version
• water500 ml
• green chillies2
• fresh ginger1
• turmeric powder0.25 tsp
• salt
• ghee1 tbsp
• cumin seeds1 tsp
• garlic1 tbsp
• onion1
• tomato1
• garam masala1 tsp
• turmeric powder0.25 tsp
• asafoetida0.25 tsp
• fresh coriander leaves2 tbsp
• ghee1 tsp

Method

1. 1

   Wash the dal thoroughly until the water runs clear.

2. 2

   Place the dal in a saucepan or pressure cooker with the water, green chillies, grated ginger and turmeric powder.

3. 3

   Pressure cook for 3 whistles, or simmer in a saucepan for 25–30 minutes, until the dal is soft.

4. 4

   Mash the cooked dal lightly using the back of a spoon or a whisk.

5. 5

   Add salt and adjust the consistency by adding a little hot water if necessary.

6. 6

   Bring the dal to a gentle simmer.

7. 7

   Heat the ghee in a frying pan over medium heat.

8. 8

   Add the cumin seeds and allow them to splutter.

9. 9

   Add the chopped garlic and sauté until lightly golden.

10. 10

    Add the chopped onion and cook until soft and lightly browned.

11. 11

    Stir in the chopped tomato and cook until soft.

12. 12

    Add the turmeric powder, garam masala and asafoetida.

13. 13

    Cook for 1 minute, stirring continuously.

14. 14

    Pour the prepared tadka over the simmering dal.

15. 15

    Mix gently and simmer for 3–5 minutes so the flavours combine.

16. 16

    Taste and adjust the seasoning.

17. 17

    Garnish with chopped coriander leaves.

18. 18

    Drizzle with 1 teaspoon of melted ghee before serving, if desired.