Khatti Dal with Suji Toast

Instructions

1. 1

   Pressure Cook the Dal

   • In a pressure cooker, combine the soaked and drained toor dal, 2.5 cups of water, and turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare the Dal Base

   • Once the pressure has released, open the cooker and use a whisk or an immersion blender to mash the dal until it is smooth and creamy.
   • Stir in the tamarind paste, chopped tomato, slit green chillies, red chilli powder, and salt.
   • Pour in the remaining 2 cups of water and mix everything well to combine.
3. 3

   Simmer the Dal

   • Place the dal back on the stove over medium heat and bring it to a gentle boil.
   • Reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the raw taste of the tamarind and tomatoes to cook off and the flavors to meld.
   • The dal should have a thin, soupy consistency. Adjust with a little hot water if it becomes too thick.
4. 4

   Prepare the Tempering (Tadka)

   • While the dal is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
   • Add the mustard seeds and wait for them to splutter.
   • Add the cumin seeds, broken dried red chillies, sliced garlic, and asafoetida. Sauté for 30-40 seconds until the garlic turns light golden brown. Be careful not to burn it.
   • Finally, add the curry leaves and let them sizzle and turn crisp, which takes about 10 seconds.
5. 5

   Combine and Serve

   • Carefully pour the hot, sizzling tempering over the simmering dal. It will splutter.
   • Immediately cover the pot with a lid for 1-2 minutes to trap the aroma of the tempering.
   • Uncover, stir gently, and garnish with freshly chopped coriander leaves.
   • Serve hot with steamed rice, jeera rice, or roti.