Thekera Di Dali

1. 1
   prep · ~10 min

   Soak the thekera and prep the dal.

   1.Soak dried thekera in warm water for 10 minutes until softened.

   2.Wash toor dal thoroughly in 3-4 changes of water until water runs clear.

   3.Drain the dal and set aside.

   TIPRub the thekera while soaking to release its tangy pulp into the water.
2. 2
   boil · ~25 min

   Cook the dal with turmeric.

   1.Add washed toor dal, turmeric powder, and 3 cups of water to a deep pot.

   2.Bring to a rolling boil over high heat, then skim off any foam that rises to the surface.

   3.Reduce heat to low, cover partially, and simmer for 25 minutes until dal is soft and mushy.

   4.Whisk the cooked dal briskly with a wooden spoon to break down any remaining lentils.

   TIPA partially covered pot prevents boil-overs while allowing evaporation for a good consistency.
3. 3
   mix · ~5 min

   Mash the thekera and add to dal.

   1.Squeeze the soaked thekera pieces by hand into the dal pot, extracting all the pulp.

   2.Discard the tough fibrous cores left behind.

   3.Stir in salt and slit green chilies.

   4.Simmer the dal with thekera for 5 minutes so the tangy flavor melds.

   TIPTaste after adding thekera — the tangy punch should be bright and distinct without overpowering the dal's earthiness.
4. 4
   temper · ~3 min

   Make the mustard oil tempering.

   1.Heat mustard oil in a small pan over medium-high heat until it starts to smoke lightly.

   2.Lower heat, add panch phoron, and let it crackle and pop (30 seconds).

   3.Add dried red chilies and crushed garlic. Sauté until garlic turns golden (1 minute).

   4.Add grated ginger and stir for another 30 seconds until fragrant.

   TIPMustard oil must reach its smoking point to mellow its raw pungency before adding spices.
5. 5
   mix · ~5 min

   Pour tempering over the dal and simmer.

   1.Carefully pour the sizzling tempering directly into the pot of simmering dal.

   2.Stir well to combine and let it bubble together for 2 minutes.

   3.Turn off heat. Let the dal rest for 3 minutes so the flavors settle.

   TIPPour the tempering into the dal, not the dal into the tempering pan — the sizzle releases aromatic oils into the dal instantly.
6. 6
   garnish

   Garnish with coriander leaves and serve hot.

   1.Sprinkle chopped coriander leaves on top.

   2.Serve hot with steamed rice.

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