Ingredients
- 1 cup toor dal split pigeon peas
- 3 cups water for cooking dal, plus more if needed
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt adjust to taste
- 2 tablespoons neutral oil
- 3/4 teaspoon cumin seeds
- 3 garlic cloves minced
- 2 1/2 teaspoons minced ginger
- 1 green chili chopped
- 2 medium tomatoes chopped
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Chopped cilantro for garnish
- Juice of 1 lemon
Instructions
- Rinse toor dal thoroughly. Soak for 30 minutes, then drain.
- In a pot, combine the dal with water, turmeric, and salt. Bring it to a boil, then reduce the heat and simmer for 25 to 30 minutes until the dal is soft. Lightly mash it to create a creamy texture. If the mixture is too thick, add more water to thin it out.
- Heat oil in a skillet over medium heat. Add cumin seeds and allow them to sizzle. Mix in minced garlic, ginger, and chopped green chili.
- Sauté for 1-2 minutes before adding chopped tomatoes and cooking until they are softened. Then, incorporate garam masala and red chili powder.
- Pour the hot spice mix (tadka) over the cooked dal and stir well. Garnish with chopped cilantro and squeeze the juice of 1 lemon on top before serving.