Arhar Dal Tadka

Ingredients−2servings+

• Garlicsome cloves, finely chopped
• Onion1, finely chopped
• Green Chilisome, slit
• Tomato1, finely chopped
• Arhar Dal (Toor Dal)1 cup
• Ghee1 tablespoon (for cooking dal), 2 tablespoons (for tadka)
• Black Cardamom1, broken
• Black Peppercorns4
• Cloves2
• Saltto taste
• Turmeric Powder1/2 teaspoon
• Red Chili Powder1/2 teaspoon
• Coriander Powder1/2 teaspoon
• Water4 cups
• Cumin Seedsfor tadka
• Dried Red Chilies2 (for tadka)
• Asafoetida (Hing)for tadka
• Coriander Leavesfor tadka and garnish
• Sliced Onionfor garnish
• Picklefor garnish

Directions▶ Start cooking

1. Finely chop garlic cloves.
2. Finely chop one onion.
3. Slit green chilies.
4. Finely chop one tomato.
5. Place 1 cup of arhar dal in a bowl.
6. Wash the dal thoroughly by rubbing with hands under running water, then drain. Repeat this process 3 times until the water runs clear. Do not soak the dal.
7. Heat 1 tablespoon of ghee (or refined oil) in a pressure cooker.
8. Add 1 broken black cardamom, 4 black peppercorns, and 2 cloves to the hot ghee.
9. Add the finely chopped onion and chopped tomato to the cooker.
10. Add salt to taste, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon coriander powder to the cooker.
11. Add the washed arhar dal to the cooker.
12. Mix all the ingredients well in the cooker.
13. Add 4 cups of water to the cooker (for 1 cup of dal).
14. Mix again to combine all ingredients.
15. Apply a thin layer of oil or ghee around the rim of the pressure cooker lid.
16. Close the pressure cooker lid securely.
17. Cook the dal for 2 whistles on medium heat.
18. Allow the pressure to release naturally from the cooker before opening the lid.
19. Check the cooked dal; it should be tender but with individual grains still visible.
20. Prepare the tadka: Heat 2 tablespoons of ghee in a small pan or ladle over medium heat.
21. Add cumin seeds to the hot ghee and let them splutter.
22. Once the cumin seeds are roasted, add 2 dried red chilies.
23. Add the remaining finely chopped garlic and cook lightly until it turns slightly golden.
24. Add the remaining slit green chilies.
25. Add asafoetida (hing).
26. Add a handful of chopped coriander leaves to the tadka.
27. Stir the tadka briefly and turn off the heat.
28. Pour the hot tadka directly into the cooked dal in the pressure cooker.
29. Immediately cover the pressure cooker with its lid for 1 minute to infuse the flavors and aroma.⏱ 1m
30. After 1 minute, remove the lid and stir the dal to incorporate the tadka.⏱ 1m
31. Garnish with fresh coriander leaves.
32. Serve the hot dal with plain rice, sliced onion, a whole green chili, and pickle.

Tips

• Chop garlic, onion, and tomato very finely for the best flavor in the dal.
• Do not soak arhar dal; washing it thoroughly is sufficient to ensure the grains remain separate after cooking.
• Applying oil or ghee around the pressure cooker lid prevents the dal from spilling out during cooking.
• Cook garlic lightly in the tadka; do not overcook it, as it can become bitter.
• Cover the dal immediately after adding the tadka to trap the smoky aroma and enhance the flavor.

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