Dal Tadka

Instructions

1. Rinse the toor dal under cold water until the water runs clear. Drain and set aside.
2. In a pressure cooker, combine the rinsed dal, water, turmeric powder, and salt. Cook for 3-4 whistles on medium heat, or until the dal is soft and mushy. Alternatively, cook in a pot until tender, about 25-30 minutes.
3. Once the dal is cooked, use a whisk or spoon to mash it slightly for a smoother consistency. Set aside.
4. Heat ghee or oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
5. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
6. Stir in the chopped tomatoes, garlic, and green chilies. Cook until the tomatoes become soft and the oil starts to separate, about 5-6 minutes.
7. Add the red chili powder and garam masala, and sauté for another minute.
8. Pour the cooked dal into the pan and mix well. Adjust the consistency by adding water if necessary. Simmer for 5-7 minutes to let the flavors meld.
9. Stir in the chopped cilantro and lemon juice. Taste and adjust salt if needed.
10. Serve hot, garnished with additional cilantro and a drizzle of ghee, alongside rice or Indian bread.