Make this everyday dal tadka by pressure-cooking toor dal until soft, then finishing it with ghee, cumin, garlic and dried red chilli. Serve with rice or roti and a little pickle.
Serves: 4. Allow about 15 minutes of active cooking, plus pressure-cooking time. Cooking time varies with your cooker and the dal.
Ingredients
- 1 cup toor dal, washed
- 3 cups water
- ½ tsp turmeric
- Salt to taste
- 1 tbsp ghee
- 1 tsp cumin seeds
- 4 garlic cloves, sliced
- 1 dried red chilli
- 1 small tomato, chopped (optional)
- Chopped coriander to finish
Method
- Pressure-cook the dal with the water, turmeric and salt until completely soft, following your cooker's instructions. Allow the pressure to release safely before opening. Mash lightly with a spoon.
- If you are using tomato, add it to the cooked dal and simmer until softened. Add water as needed to reach your preferred consistency.
- Heat the ghee in a small pan over medium heat. Add the cumin seeds and let them sizzle.
- Add garlic and dried chilli. Stir until the garlic turns light golden. Do not let it burn.
- Carefully pour the hot tadka over the dal, keeping clear of splashes, and cover for a minute.
- Finish with coriander. Serve with rice or roti and a spoon of pickle.
Tips
- Prepare the tadka at the end, just before serving.
- Use a clean, dry spoon in the ghee jar.
- Taste before adding extra salt, especially if serving with salty pickle.
Choose your ghee and pickle
Try Himachali Cow Desi Bilona Ghee – 500ml for the tadka, with Desi Kaccha Mango Homemade Pickle – 500g alongside.
Ghee is a milk product; the linked mango pickle contains mustard. Check the jar labels for ingredients and allergen information.
