Everyday dal tadka

• Toor dal · rinsed 3 times200 g
• Water700 ml
• Turmeric1/2 tsp
• Saltto taste
• Oil4 tsp
• Cumin seeds1 tsp
• Garlic · sliced6 cloves
• Dry red chilli2
• Onion · finely chopped1 medium
• Tomato · chopped2 medium
• Red chilli powder1/2 tsp
• Coriander leaves · chopped2 tbsp

Method

1. 1

   Pressure cook the dal with water, turmeric and salt on high until the first whistle, then on low for 10 minutes. Let the pressure drop on its own and whisk the dal smooth.

2. 2

   Heat the oil in a small pan on medium. Add cumin; when it sizzles, add garlic and red chillies and fry 30 seconds until the garlic is light golden.

3. 3

   Add the onion and cook 3 to 4 minutes until translucent. Add tomato and chilli powder and cook 4 minutes until the tomato collapses.

4. 4

   Pour the tadka into the dal, add water if it is thicker than you like, and simmer 3 minutes on low. Finish with coriander.

Tips

• Soaking the dal for 30 minutes cuts the cooking time and makes it creamier.
• Stir in a handful of chopped spinach at the end for extra iron.

Swaps

• No toor dal? Use masoor dal; it cooks in half the time with the same nutrition.

Storage

Keeps 3 days in the fridge or 2 months frozen. Thins as it sits; add water when reheating.