Dal (lentils), tempered (tadka) with spices - this dal tadka is the easiest interpretation of the iconic Indian delicacy, and the only recipe you'll need.
cilantro (coriander leaves)
Indian clarified butter
dry red chillies
red chilli powder
Wash the toor dal thoroughly, and drain it.
Transfer the dal to a pressure cooker. Add the chopped tomatoes, slit green chillies, grated ginger and turmeric powder.
Add 3 cups of water and combine well.
Close the lid, and pressure cook on a high flame.
After 1 whistle, reduce to low flame and cook for 4 more whistles.
Wait for the pressure to reduce. Open the lid.
Add salt, coriander leaves, and mix well. Simmer for a few minutes.
The curry shouldn't be too watery or too thick. Add a little water if you think the curry has become thick.
Heat two tablespoons of ghee in a pan. When it's hot enough, add the cumin seeds. Let them splutter.
Crush the garlic cloves with the back of a knife, or your palm, and add to the pan. If we slice the garlic, they'll get lost in the gravy. Lower the flame and add the dry red chillies as well.
Combine well and saute for a minute. Add asafoetida and chilli powder, stir well and continue frying.
The frying will fill your kitchen with the aroma of tadka. The ghee in the pan should turn golden brown before you switch off. Take care not to burn the tadka ingredients.
Pour the tadka (empty the pan clean) on top of the cooked dal. Mix well before serving.
It's enjoyed best with phulkas (or chapati) and rice.
If you are not a fan of dairy products, you can replace the ghee with 1 1/2 tablespoons of vegetable/sunflower oil
This recipe doesn't have any onion. If you are looking for a "no onion, no garlic" cooking, you can stay away from the garlic in tadka