Simple Lentil Tadka

1. 1
   pressure cook · ~12 min

   Pressure cook the dal.

   1.Add rinsed toor dal, 3 cups water, and turmeric powder to the pressure cooker.

   2.Close the lid and cook on medium-high heat until the first whistle.

   3.Lower the heat and cook for 3-4 more whistles, about 10–12 minutes total.

   4.Turn off the heat and let the pressure release naturally.
2. 2
   mix · ~2 min

   Mash and season the cooked dal.

   1.Open the cooker once the pressure drops completely.

   2.Whisk the dal vigorously with a ladle until smooth and creamy.

   3.Stir in the salt and set aside on low heat to keep warm.

   TIPAdd a splash of hot water if the dal looks too thick — it should pour easily off a spoon.
3. 3
   temper · ~5 min

   Make the tadka.

   1.Heat ghee in a small pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Toss in sliced garlic and dried red chilies; sauté until the garlic turns light golden.

   4.Add chopped onion and cook until soft and translucent, about 3–4 minutes.

   TIPKeep the heat medium — garlic burns quickly and turns bitter.
4. 4
   saute · ~4 min

   Finish the tadka base.

   1.Add chopped tomato to the pan and cook until soft and mushy, about 3 minutes.

   2.Sprinkle in red chili powder and garam masala.

   3.Stir for 30 seconds until the spices are fragrant.
5. 5
   assemble · ~2 min

   Pour the tadka over the hot dal.

   1.Tip the entire contents of the tadka pan into the simmering dal.

   2.Stir well and let it bubble together for 2 minutes so the flavors meld.

   3.Turn off the heat.

   TIPFor max flavor, pour the tadka just before serving so the sizzle stays fresh.
6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

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