Yellow lentils cooked until soft, then tempered with aromatic spices and ghee. This comforting North Indian staple is lighter than dal makhani and pairs perfectly with rice or roti for everyday meals.
Md Afroz Alam
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35
Cook Time
4
Servings
0
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Easy
Difficulty
Wash toor dal and moong dal together until water runs clear. Pressure cook with 3.5 cups water, turmeric, and salt for 4-5 whistles until completely soft and mushy. Mash lightly with a whisk. The dal should be creamy.
Overcooking is fine here - the creamier the dal, the better it tastes.
Heat half the ghee in a pan. Add finely chopped onions and cook until golden, about 6 minutes. Add minced ginger, garlic, and slit green chilies. Sauté for 2 minutes until raw smell disappears.
Add finely chopped tomatoes and cook until they break down and become pulpy, about 8 minutes. The tomatoes should be completely soft and integrated into the mixture.
Well-cooked tomatoes create a flavorful base and prevent dal from tasting raw.
Add the cooked dal to the tomato-onion mixture. Add 1-2 cups water to reach desired consistency. Bring to a boil, then simmer for 10 minutes, stirring occasionally. The dal should be soupy but not watery.
Dal thickens as it cools, so keep it slightly thinner than desired final consistency.
Heat remaining ghee in a small pan. Add cumin seeds, mustard seeds, and dried red chilies. When seeds splutter, pour this tempering over the dal. Garnish with coriander and serve hot with rice or roti.
The sizzling tadka poured over just before serving adds incredible aroma and flavor.
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