Tomato Dal

1. 1

   Step 1

   • a.Pressure Cook the Dal
   • b.In a pressure cooker, combine the rinsed toor dal, chopped tomatoes, turmeric powder, and 3 cups of water.
   • c.Secure the lid and cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
   • d.Allow the pressure to release naturally. Once safe, open the cooker and use a whisk or immersion blender to mash the dal to a smooth, creamy consistency.
2. 2

   Step 2

   • a.Prepare the Tempering (Tadka)
   • b.Heat ghee in a small pan or tadka pan over medium heat. When the ghee is hot, add the mustard seeds and wait for them to splutter completely.
   • c.Add the cumin seeds and let them sizzle for about 10-15 seconds.
   • d.Add the broken dried red chilies, curry leaves, and hing. Sauté for 30 seconds until the curry leaves turn crisp and aromatic.
   • e.Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent with light golden edges.
   • f.Stir in the grated ginger, minced garlic, and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Step 3

   • a.Combine and Simmer
   • b.Reduce the heat to low. Add the red chili powder, coriander powder, and salt to the tempering. Stir for 20-30 seconds to cook the spices without burning them.
   • c.Immediately pour this entire tempering mixture into the cooked dal. Stir well to combine.
   • d.Add the remaining 1 cup of water (or more, if needed) to achieve your desired consistency. The dal will thicken as it cools.
   • e.Bring the dal to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes, allowing all the flavors to meld together beautifully.
4. 4

   Step 4

   • a.Garnish and Serve
   • b.Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • c.Serve hot with steamed rice, roti, or your favorite Indian bread.

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