Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: main | Servings: 4
Difficulty level: easy | Make ahead: Possible, but preferably add tadka right before serving
Ingredients
For the dal
- 85 g Arhar dal, raw, washed and soaked
- 4 g Salt
- 1 g Turmeric / haldi
For tempering
- 2 g Cumin seed / jeera
- 12 ml Cow Ghee
- 5 g Dried chillies, whole
- 5 g Dried chillies, powdered
- 4 g Garlic, finely chopped
To serve
- 5 g Coriander leaves, chopped
Equipment needed
Pressure cooker or pot + tadka pan
Advance preparation
-
Instructions:
For the dal
- Add soaked dal with 2.5 cups water, salt and turmeric into a pressure cooker. Close cooker and cook dal on high heat for 1 whistle. Reduce flame and cook until you hear the second whistle. Turn off flame and allow the pressure to subside.
For tempering
- In a tadka dish, add ghee and heat on low flame until almost smoking hot.
- Add cumin seeds whole red chillies and wait until the cumin starts crackling. Add garlic and chilli powder and turn off flame.
Serving guidance
Make and add hot tadka to the dal just before serving to maximize flavours and aroma. Serve hot, garnished with chopped fresh coriander and a slice of lemon. Best with freshly cooked phulkas and short-grain aromatic steamed rice such as gobindobhog.
Nutrition (Per Serving)
Calories: 105 kcal | Protein: 4.8 g | Carbohydrates: 12.3 g | Fat: 3.5 g | Fiber: 2.5 g