Tadka Dal - a Diwali Essential

• total time: 20 minutes

Ingredients

½ cup mixed dal (masoor, moong, chana), washed

1¼ cups water

Salt, to taste

¼ tsp turmeric

For the tarka:

1 tbsp ghee or oil

½ tsp cumin seeds

3-4 garlic cloves, thinly sliced

2-4 dried red chilli or pinch of chilli flakes

Pinch of hing (optional)

1 tomato puree

2 tbsp crispy fried onions

1/2 tsp each red chilli powder and garam masala

Fresh coriander, to garnish

Directions

In a saucepan or pressure cooker, boil the dal with water, turmeric, and salt until soft (10–12 minutes on the stove or 6 minutes in a pressure cooker).

In a separate pan, heat ghee or oil. Add cumin seeds, sliced garlic, dried chilli, and hing. Sauté until garlic is golden.

Stir in the tomato paste, fried onions and dried spices. Cook for 1–2 minutes.

Pour the tarka over the cooked dal, mix well, and simmer for another 2 minutes, saving some to garnish.

Garnish with fresh coriander and serve hot with rice or roti.