Dal tadka.

You need

• 1 cup toor dal, washed and soaked for 20 minutes
• 3 cups water
• 1/2 tsp turmeric
• Salt to taste
• 2 tbsp Govindam Deshi Ghee for the tadka
• 1 tsp cumin seeds
• 2 dried red chillies
• A pinch of hing
• 1 onion, finely chopped
• 4 cloves garlic, chopped
• 1 inch ginger, grated
• 1 tomato, chopped
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• Fresh coriander
• 1 tsp Govindam Deshi Ghee to finish

Method

1. Pressure cook the dal with the water, turmeric and salt for 3 to 4 whistles. Let the pressure drop, then mash it lightly.
2. Heat 2 tbsp ghee in a kadhai. Add the cumin, red chillies and hing and let them sizzle for a few seconds.
3. Add the garlic, ginger and onion. Cook until the onion turns golden.
4. Add the tomato, chilli powder and garam masala. Cook until the tomato softens and the ghee starts to separate.
5. Pour in the dal, add a little hot water if it is thick, and simmer for 5 minutes.
6. Finish with coriander and a spoon of ghee on top just before serving.

Tip. For a second tadka, warm 1 tsp ghee, take it off the heat, add a pinch of red chilli powder and pour it over the bowl at the table.

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