Dal Tadka

How to Prepare

1. Rinse 5 cups of toor dal thoroughly and pressure cook with 15 cups of water
2. 2 tsp turmeric, and 2 tsp salt for 5 whistles or until soft. Mash lightly and set aside.
3. Heat 5 tbsp ghee in a large pan over medium heat. Add 5 tsp cumin seeds and let them splutter for 30 seconds.
4. Add 5 finely chopped onions and sauté until golden brown, about 8-10 minutes.
5. Add 10 tsp ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
6. Add 10 finely chopped tomatoes and cook until they turn mushy, about 5-7 minutes.
7. Add 5 tsp red chili powder
8. 5 tsp coriander powder
9. 5 tsp garam masala, and 2.5 tsp turmeric powder. Mix well and cook for 2 minutes.
10. Add the cooked dal to the pan, mix thoroughly, and adjust consistency with 5-7 cups of water if needed. Simmer for 10 minutes.
11. In a small pan, prepare the tadka by heating 5 tbsp ghee. Add 5 tsp cumin seeds
12. 10 dried red chilies, and 2.5 tsp asafoetida. Once it splutters, pour it over the dal.
13. Garnish with 1 cup chopped coriander leaves and serve hot with rice or roti.