Tamatey ka Kut

1. 1
   prep · ~5 min

   Prep the dal and tomatoes.

   1.Wash ½ cup toor dal in 2-3 changes of water until water runs clear.

   2.Quarter 4 medium ripe tomatoes and slit 2 green chilies lengthwise.
2. 2
   mix · ~2 min

   Combine everything in the pressure cooker.

   1.Add the washed dal, quartered tomatoes, and green chilies to the pressure cooker.

   2.Pour in 2.5 cups water, then add 1 pinch turmeric powder, 1 pinch red chili powder, and 1 pinch salt.

   3.Stir to combine.

   TIPDon't skip the salt at this stage — it helps the dal break down evenly during cooking.
3. 3
   pressure cook · ~15 min

   Pressure cook until soft.

   Close the lid and cook on high heat until the first whistle. Lower the heat and continue cooking for 3-4 more whistles, about 12-15 minutes total. Let the pressure release naturally.

   TIPNatural pressure release is key — it lets the dal and tomatoes meld into a cohesive, silky texture.
4. 4
   mix · ~3 min

   Mash and stir in tamarind.

   1.Open the pressure cooker once pressure has completely released.

   2.Mash the cooked dal and tomatoes with a masher or wooden spoon until well blended.

   3.Stir in 1 tablespoon tamarind paste and mix thoroughly.
5. 5
   simmer · ~6 min

   Simmer to the right consistency.

   Turn the heat to low and simmer the mashed mixture for 5-7 minutes, stirring occasionally. The kut should be thick but pourable — add a splash of water if it becomes too thick.

6. 6
   temper · ~3 min

   Make the tempering.

   1.Heat 2 teaspoons ghee in a small frying pan over medium heat until shimmering.

   2.Add 1 teaspoon cumin seeds and ½ teaspoon mustard seeds. Let them splutter for 30 seconds.

   3.Add 4 smashed garlic cloves, 1 dried red chili, 8 curry leaves, and 1 pinch asafoetida.

   4.Sauté until garlic turns light golden and the mixture is intensely fragrant, about 1 minute.

   TIPKeep the heat medium — high heat burns the garlic and curry leaves, turning them bitter.
7. 7
   mix · ~1 min

   Pour the tempering over the hot dal.

   Immediately pour the crackling tempering over the simmering tomato-dal mixture. It will sizzle as it hits the surface. Stir well to distribute the flavors.

   TIPPour the tempering the moment it's done — the sizzle is what infuses the dal with that signature smoky, garlicky aroma.
8. 8
   garnish · ~1 min

   Finish with coriander and serve hot.

   Turn off the heat. Stir in half the chopped coriander leaves, then garnish with the rest. Serve immediately in katoris with steamed rice or roti.

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