(Serves 2 to 3 people)
1 bowl Arhar Dal (yellow pulses)
3 cups of Water
1 teaspoon Turmeric powder
1 teaspoon Red chili powder
1 to 1 ½ teaspoon salt or according to taste
1 teaspoon Jeera (cumin)
1 teaspoon Garam Masala
1 teaspoon Dhaniya powder (Coriander powder)
1 tablespoon ghee (clarified butter)
1 tablespoon tomato puree
5-6 leaves of coriander
In a pressure cooker add 1 bowl Arhar Dal and wash it three to five times. Add three measures of water of the same bowl used for measuring the Dal. Now put 1 teaspoon Turmeric powder, 1 teaspoon Red chili powder, 1 to 1 ½ teaspoon salt or according to taste and 1 teaspoon ghee. Put the lid on the cooker and place it on high heat. Wait for the first whistle to come and then put it on low heat and let it simmer for 3-4 minutes. After this close the stove and let it rest till all the steam is used up.
Once the Dal is cooked and you have opened the pressure cooker, take a small pan and put it on high heat. In the pan add 1 tablespoon ghee (clarified butter) and once it seems heated enough put 1 teaspoon Jeera (cumin). To this add 1 tablespoon tomato puree. Be cautious while adding the puree as it may sputter. Once you have added the tomato puree, put 1 teaspoon Garam masala, 1 teaspoon Dhaniya powder (Coriander powder). Mix well, switch off the gas and in the end put in the coriander leaves. On completion add this to your Dal and mix it or use it as the dressing.
- Once the Dal is cooked on the stove and you have left it for 3-4 mins, use a spoon or a fork to check if all the steam has been used up.
- While adding the tadhka put the Dal on heat.
- If required you can add green chili to the tadhka after putting in the tomato puree.