Ingredients
TO COOK
- 1/4 cup toor dal
- 2 garlic cloves
- 1/4 cup onion chopped
- 1 green chilli
- 1/4 cup tomato chopped
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder
- 3/4 cup water
- 1 handful coriander leaves with stems
- Salt to taste
FOR TEMPERING
- 1 tbsp ghee
- 1/2 tsp mustard seeds
- 1 garlic clove sliced
- 1/2 tsp cumin seeds
- 5 small onions shallots, sliced
- 1 dried red chilli
- A few coriander leaves chopped
Instructions
- Wash the toor dal and soak it in 3/4 cup water for about 15–20 minutes.
- ️ Add the soaked dal, onion, tomato, garlic, green chilli, turmeric powder, chilli powder, coriander leaves with stems, and the soaking water to a pressure cooker. Do not add salt.
- ️ Pressure cook for 4 whistles. Let the pressure release naturally.
- ️ Add salt and mash everything well using a ladle or potato masher until creamy.
- ️ Heat ghee in a small pan. Add mustard seeds and let them splutter. Add cumin seeds.
- ️ Add the sliced garlic, shallots, and dried red chilli. Sauté until the shallots turn golden.
- ️ Turn off the heat and stir in the chopped coriander leaves.
- ️ Pour the tempering over the mashed dal, mix well, and serve hot with steamed rice and a drizzle of ghee.
Video
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