Dal Tadka (Restaurant Style)

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Rinse 1 cup of split & husked pigeon pea lentils a couple times in water. Add them to a 3 liter pressure cooker.

Add ½ cup chopped onions, 1 cup finely chopped tomatoes, 1-2 green chiles, & 1 tsp chopped ginger.

Pour 2.5 cups of water into the Instant Pot. If cooking in a large pot on stovetop, then use 3 to 4 cups of water.

Add ½ turmeric powder & 1 pinch of asafoetida (hing). You can skip hing if you do not have it. Mix well.

Pressure cook the lentils for about 7-8 whistles or more until they become soft & creamy. Mash the lentils with a spoon or whisk & set aside. Add water if thick.

Simmer until desired consistency is met. Add ½ tsp garam masala powder, 2 tbsp chopped coriander leaves (cilantro) 1-2 tbsp low fat cream (optional) , & salt. Turn off the heat.

Stir everything together until mixed well. This is what the dal should look like.

Optional Smoking/dhungar method Cover the cooker or pot with a lid and let the dal get infused with the charcoal & smoke. Keep for only 1 minutes. For more instructions, visit our website!

Heat 3 tbsp oil or ghee in small pan. Add 1 tsp cumin seeds & crackle them. The cumin should get fried, but not burnt. Tempering/Tadka

Add 2-3 dry red chiles, generous pinch of asafoetida, & 5-6 chopped garlic cloves. Let the garlic brown and the red chilies change color. Do not burn the garlic.

Add 1 teaspoon crushed kasuri methi & ½ tsp red chili powder or cayenne pepper. Mix & turn off stove.

Pour entire tempering along with oil or ghee into the dal. Mix together or serve with the tempering on top.

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