Dal Tadka
The warm savory goodness of Dal Tadka is hard to resist on a chilly night
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 1 cup Toor dal or masoor dal
- 0.5 Large onion
- 1 Tomato
- 1 tsp Cumin seeds
- 1 tsp Garlic paste
- 1 tsp Coriander powder
- 1 tsp Chili powder
- 0.5 tsp Turmeric powder
- 1 pinch Asafoetida
- 1 tsp Salt
- 1 tsp Olive oil
- 1 tsp Poultry seasoning (the secret ingredient!)
Instructions
- Wash the dal first.
- Add it to the instant pot along with 2 cups water, turmeric, asafoetida and salt (if you don’t have asafoetida at home, you can do without it too). Adding the salt helps soften the lentils faster while cooking.
- Switch the instant pot to manual mode, high pressure for 20 mins. Quick release. If you’re using a pressure cooker then let it whistle twice on high heat and then switch it to low for 10 mins.
- While waiting, finely chop the onion and tomato.
- Bring a pot to medium high heat. Add the olive oil and wait for it to heat up.
- Add the cumin seeds and wait till they bloat. If the oil is hot this should happen in 20 seconds.
- Then add the finely chopped onion and sauté for a minute.
- Add the garlic paste and sauté till the chopped onions are translucent.
- Then add the chopped tomato and sauté for another minute.
- Add the coriander powder, chili powder and poultry seasoning and sauté till the chopped tomatoes have softened. This should take about two minutes.
- Finally, add the pressure cooked dal to the pot, and add about 0.5-1 cup water depending on how soupy you want the dal to be.
- Stir well and keep on medium high heat till it comes to a boil.Then switch to low heat and let it simmer for five mins.
- Serve with white rice or quinoa.