Yellow Dal Tadka

Ingredients

• 1 cup Toor dal (split pigeon peas)
• 4 cup Water
• ½ tsp Turmeric powder
• 1 tsp Salt
• 2 tbsp Ghee or vegetable oil
• 1 tsp Cumin seeds
• ½ tsp Mustard seeds
• ¼ tsp Asafoetida (hing) (optional)
• 1 medium Onion, finely chopped
• 3 clove Garlic, minced
• 1 tbsp Ginger, grated
• 1 Green chilies, slit (optional)
• 1 medium Tomato, chopped
• 1 tsp Coriander powder
• ½ tsp Garam masala (optional)
• ¼ cup Fresh cilantro, chopped (optional)

Steps

1. Rinse the toor dal thoroughly. In a medium pot, combine the rinsed dal, 4 cups of water, turmeric powder, and salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the dal is tender and easily mashable.
2. While the dal cooks, prepare the tadka. In a separate small pan, heat the ghee or oil over medium heat. Add the cumin seeds and mustard seeds; let them splutter.
3. Add the asafoetida (if using), chopped onion, minced garlic, grated ginger, and green chilies (if using). Sauté until the onion is translucent and lightly browned, about 5-7 minutes.
4. Stir in the chopped tomato and coriander powder. Cook for another 5 minutes, mashing the tomatoes occasionally, until they soften and the oil begins to separate.
5. Once the dal is cooked, gently mash it with the back of a spoon or whisk for a smoother consistency. If it's too thick, add a little hot water to reach your desired consistency.
6. Pour the prepared tadka mixture into the cooked dal. Stir well to combine. Add garam masala (if using) and mix.
7. Simmer for another 2-3 minutes to allow the flavors to meld. Garnish with fresh chopped cilantro before serving.
8. Serve hot with rice or flatbread.