Ingredients:

  • 1 cup Toor Dal (Split Pigeon Peas)
  • 5 cups Water
  • 1 tsp Turmeric Powder
  • 1 tsp Salt (To taste)
  • 3 Tbsp Ghee (divided for masala and tadka, or substitute with neutral oil)
  • 1 Tbsp Fresh Ginger (grated or minced)
  • 2 cloves Garlic (minced)
  • 1–2 Green Chillies (slit lengthwise)
  • 1 small Tomato (finely chopped, optional)
  • 1 tsp Cumin Seeds (whole)
  • 1/2 tsp Mustard Seeds (whole)
  • 1/4 tsp Asafoetida (Hing)
  • 3–4 Dried Red Chillies (broken into pieces)
  • 1 tsp Kashmiri Chilli Powder or Paprika
  • 1/4 cup Fresh Coriander (chopped, for garnish)

Instructions:

  1. Rinse the Toor Dal thoroughly under cold running water until the water runs clear. Soak the dal for 30 minutes to 1 hour.
  2. Drain the dal and transfer it to a heavy-bottomed pot. Add 5 cups of water and the turmeric powder. Bring to a rapid boil over medium-high heat. Skim and discard any foam that rises to the surface.
  3. Reduce the heat to low and simmer, covered loosely, for 30–40 minutes, or until the dal is completely tender and easily mashable. If the dal is too thick, stir in hot water until a thick soup consistency is reached. Add salt to taste.
  4. Prepare the Masala: Heat 1 Tbsp of ghee (or oil) in a separate pan over medium heat. Add the minced ginger, garlic, and slit green chillies. Sauté for 1–2 minutes until fragrant.
  5. Stir in the chopped tomato (if using) and cook until it softens and breaks down, about 3 minutes. Pour this sautéed aromatic mixture into the cooked dal. Stir well and keep the dal warm.
  6. Prepare the Tadka (Tempering): Heat the remaining 2 Tbsp of ghee in a small skillet (Tadka pan) over medium-high heat until shimmering hot.
  7. Add the whole cumin seeds and mustard seeds. Wait for the mustard seeds to start popping.
  8. Immediately add the hing and dried red chillies. Sauté quickly for 15 seconds.
  9. Remove the pan from the heat and stir in the Kashmiri chilli powder (or paprika) to add color without burning.
  10. Pour the entire sizzling Tadka (ghee, spices, and all) directly over the prepared Dal. Garnish heavily with fresh coriander before serving hot with rice or bread.