🧾 Ingredients

For the Dal

  • 1 cup toor dal (tuvar dal)
  • 2½ cups water
  • ½ tsp turmeric
  • Salt to taste

For the Masala

  • 1 tbsp oil
  • 1 tbsp butter or ghee
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 green chilli, chopped
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • Fresh coriander

For Tadka

  • 1½ tbsp ghee
  • ½ tsp cumin seeds
  • 3–4 garlic cloves, thinly sliced
  • 2 dried red chillies
  • ¼ tsp asafoetida (hing)
  • ½ tsp Kashmiri red chilli powder

👩‍🍳 Method

1. Cook the dal

  1. Wash the dal thoroughly.
  2. Add dal, water, turmeric and salt to a pressure cooker.
  3. Cook for 3–4 whistles until soft.
  4. Mash the dal lightly and keep aside.

2. Prepare the masala

  1. Heat oil and butter in a pan.
  2. Add onion and sauté until golden.
  3. Add ginger-garlic paste and green chilli.
  4. Add tomatoes and cook until soft.
  5. Add chilli powder, coriander powder and garam masala.
  6. Cook until the oil separates.

3. Combine

  • Add the cooked dal to the masala.
  • Adjust the consistency with water.
  • Simmer for 5–7 minutes.

4. Make the tadka

  1. Heat ghee in a small pan.
  2. Add cumin seeds.
  3. Add sliced garlic and dried red chillies.
  4. Add hing and Kashmiri chilli powder.
  5. Immediately pour the hot tadka over the dal.

Garnish with fresh coriander and a little butter or ghee.

🍚 Serve With

Jeera rice, steamed basmati rice, tandoori roti, naan or lachha paratha.

⭐ Restaurant-style tip: For a smoky flavour, give the finished dal a brief charcoal smoke before serving.