Tomato Toor Dal

1. 1

   Cook the toor dal.

   • Rinse the toor dal thoroughly. Add it to a pressure cooker with 3 cups of water, turmeric powder, and half of the salt.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy.
   • Let the pressure release naturally. Whisk the dal lightly to make it smooth.

   TIPSoaking the dal for 30 minutes before cooking helps it cook faster and more evenly.
2. 2

   Prepare the tempering.

   • Heat ghee in a pan or kadai over medium heat.
   • Add mustard seeds and let them splutter.
   • Add cumin seeds, asafoetida, dried red chilies, and curry leaves. Sauté for 30 seconds until fragrant.

   TIPKeep the heat on medium to prevent the spices from burning, which can make the dal taste bitter.
3. 3

   Sauté the aromatics and tomatoes.

   • Add the chopped onion to the pan and sauté until it turns soft and translucent.
   • Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
   • Add the chopped tomatoes and the remaining salt. Cook until the tomatoes become soft and pulpy.
4. 4

   Combine and simmer the dal.

   • Add the red chili powder to the tomato mixture and stir well.
   • Pour the cooked dal into the pan. Mix everything together.
   • Add the tamarind water and about 1/2 cup of plain water to adjust the consistency.
   • Bring the dal to a gentle simmer and let it cook for 5-7 minutes for the flavors to meld.

   TIPIf the dal is too thick, add more hot water to reach your desired consistency.
5. 5

   Garnish and serve.

   Turn off the heat, garnish with fresh chopped coriander leaves. Let it rest for a few minutes before serving hot.

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