Dal with Kokum

1. 1

   Wash the toor dal thoroughly under running water until the water runs clear. Soaking the dal for 15-20 minutes beforehand is optional but can help it cook faster and more evenly.

2. 2

   In a pressure cooker, combine the washed dal, 750 ml water, turmeric powder, and salt. Add the kokum rinds. Close the lid and cook on medium heat for 3-4 whistles, or until the dal is very soft and mushy. If using a regular pot, cook for 30-40 minutes, stirring occasionally and adding more hot water if needed, until the dal is tender.

3. 3

   Once cooked, let the pressure release naturally from the cooker. Open the lid and carefully remove the kokum rinds (they will have imparted their flavor and are not meant to be eaten directly). Gently mash the dal with the back of a spoon or a whisk to achieve a smooth consistency. Adjust consistency by adding hot water if it's too thick. Check and adjust salt to taste.

4. 4

   Prepare the tempering (tadka): Heat ghee in a small pan or tadka ladle over medium heat.

5. 5

   Once the ghee is hot, add mustard seeds. Let them splutter. Then add cumin seeds and dried red chilies. Sauté for a few seconds until aromatic.

6. 6

   Add asafoetida, finely chopped ginger, minced garlic, chopped onion, and slit green chili (if using). Sauté until the onion turns translucent and light golden brown, about 3-5 minutes.

7. 7

   Add curry leaves to the tempering and sauté for another 30 seconds until fragrant.

8. 8

   Pour the hot tempering directly over the cooked dal. Stir gently to combine all the flavors.

9. 9

   Let the dal simmer for another 2-3 minutes on low heat to allow the flavors to meld. Garnish with fresh chopped cilantro and serve hot with steamed rice, roti, or naan.

Cuisines we love