Ingredients:
1 cup toor dal (split pigeon peas)
3 cups water
1 small onion, chopped
2 tomatoes, chopped
2-3 green chilies, slit
1/2 teaspoon turmeric powder
Salt to taste
For Tadka (Tempering):
2 tablespoons ghee or vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds (methi seeds)
2-3 dried red chilies
A pinch of asafoetida (hing)
A few curry leaves
Instructions:
Wash the toor dal under cold water This step removes excess starch from the dal.
In a pressure cooker or a large pot, add the rinsed toor dal and 3 cups of water.
Pressure cook the dal until it becomes soft and mushy. If using a pressure cooker, cook for about 3-4 whistles on medium heat. If using a pot, it may take around 25-30 minutes to cook the dal.
Once the dal is cooked, mash it well with a spoon or a dal masher until it becomes smooth and creamy.
Add chopped onions, tomatoes, slit green chilies, turmeric powder, and salt to the mashed dal.
Mix all the ingredients well, and simmer the dal for 10-15 minutes on medium-low heat to allow the flavors to meld together.
Prepare the Tadka (Tempering):
In a separate small pan, heat ghee or vegetable oil over medium heat.
Add mustard seeds, cumin seeds, and fenugreek seeds. Let the seeds splutter.
Add dried red chilies, curry leaves, and a pinch of asafoetida (hing) to the tempering. Sauté for a few seconds until the spices release their aroma.
Pour the prepared tempering over the cooked dal and mix everything together.
