Serves 1
Directions
- 1Wash the Toor dal and cook it to perfection until soft, either in a pressure cooker or a pan.
- 2Add turmeric to the dal while it cooks.
- 3Stir the cooked dal until it breaks apart.
- 4Dice the onion.
- 5Dry fry cumin seeds in a pan with oil.
- 6Add diced onions and fry until golden.
- 7Add minced garlic, ginger, and chili to the pan and stir.
- 8Add chopped tomatoes and salt to the pan and stir.
- 9Add garam masala, coriander powder, and Kashmiri chili to the tomato mixture.
- 10Add the cooked dal to the pan with the flavor base and mix.
- 11Heat a piece of natural charcoal until glowing.
- 12Place the glowing charcoal in a small metal bowl inside the dal.
- 13Drizzle oil over the charcoal to create smoke and quickly close the lid to infuse the smoky flavor.
- 14Remove the charcoal after infusion.
- 15Add lemon juice, fenugreek leaves, and fresh coriander to the dal and stir.
- 16Prepare the tempering by heating oil and ghee in a small pan.
- 17Add cumin seeds, minced garlic, dried chilies, Kashmiri chili powder, and asafoetida to the tempering pan and stir.
- 18Serve the dal in a bowl.
- 19Pour the tempering over the served dal.
- 20Garnish with fresh coriander.
Ingredients
- Toor dal
- Turmeric
- Cumin seeds
- Onions
- Garlic
- Ginger
- Chili
- Tomatoes
- Salt
- Garam masala
- Coriander powder
- Kashmiri chili powder
- Natural charcoal
- Oil
- Lemon juice
- Fenugreek leaves
- Coriander
- Ghee
- Asafoetida
Equipment
PanPressure cookerColanderCutting boardKnifeSpoonTongsSmall metal bowl
Tips
- The Dunghar method (smoking the dal with charcoal and oil) is optional but takes the dal to restaurant style.
- Cook the dal until it is soft enough to break apart when stirred.
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