We always like variations in regular dal recipes. Posting a simple no onion no garlic,tempered dal recipe that’s quick and easy to prepare.
- 3/4th cup toor dal / split pigeon peas,rinsed well and soaked in water for an hour
- 1 tomato chopped fine
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 dry red chilly broken into pieces seeds removed
- 1/4th tsp turmeric powder
- 1/2 to 3/4th tsp red chilli powder(adjust spice level)
- 1/8 tsp asafoetida
- 2 green chillies(adjust to spice required) and 1/2″ piece of ginger chopped fine OR crushed in a mortar and pestle
- 4 to 5 curry leaves
- Salt to taste
- Coriander leaves finely chopped to garnish
- Pressure cook the soaked dal along with 1/8 tsp turmeric and a pinch of asafoetida until pressure is released four times so that the dal is soft and cooked well. Pressure cooking time may vary. Once the pressure settles down, cool the dal and mash it well.
- Add water,to the dal to get an even consistency. Add rest of the turmeric powder, crushed ginger green chilly paste, tomato, salt, stir well and let it simmer on low flame till the tomato becomes soft and the flavour of ginger, green chilly sinks into the dal.
- In a seasoning pan heat oil, add cumin seeds, when they crackle add asafoetida,curry leaves, dry red chilly, mix well, switch off the flame then add a pinch of turmeric powder and red chilli powder,mix well and pour the seasoning over the dal. Mix well and let it simmer so that the flavours sink into the dal.
- Serve piping hot with steamed rice and tawa fried veg of your choice or even with rotis.
- Adding turmeric powder while cooking the dal gives a nice colour to the dal.
- Soaking the dal in water for an hour helps in faster cooking of the dal.
- Adjust spice levels to individual choice, but do add both green chilli and kashmiri chilli powder as both have different flavours.
- Add turmeric powder and red chilli powder to the seasoning only after switching off the flame if not they may burn and spoil the flavour of the seasoning.