Dal Tadka (cumin flavored lentil stew)

-Serves 4-5
Every home in India probably makes this simple cumin-flavored lentil stew at least once a week. The lentils they use may be different and the recipes may vary from family to family, however the end result is always a bowl full of comfort. This recipe I am sharing is that of my mother's and it is one I have continued to make for my own family. A quick and easy dish made with toor dal (also called split pigeon peas), this lentil stew goes perfectly with steamed rice and pappadums. 

Ingredients ​for Dal Tadka

1 cup Toor dal (split pigeon peas)
200g ripe tomatoes, cubed 
1- fresh bird’s eye chilies, finely chopped
1/2 teaspoon turmeric
1 teaspoon coconut oil 
2 teaspoons salt
​Juice of 1/2 large lemon
1 bunch fresh coriander leaves -  chopped
For Tempering (Tadka):​
​2 tablespoons coconut oil or ghee
1 tablespoon cumin seeds
1/4 teaspoon hing or Asafoetida 
​15-20 fresh curry leaves

Dal Tadka Recipe Video​

​​​Recipe 
1. Place toor dal in a sieve and rinse throughly under running water. Place in a pressure cooker, and add 4 cups of water to it. 

​2. Add turmeric, 1 teaspoon salt and 1 teaspoon oil - stir. Place the pressure cooker on medium flame, put the lid on and cook until pressure is full. Then, reduce flame to low heat and pressure cook for 10 minutes. Let it stand for 30 minutes before opening the pressure cooker.(Alternatively, soak lentils in 4.5 cups water for one hour, then bring to the boil in a  saucepan. Reduce heat and cook on low heat partially covered for about 30-40 minutes until dal is well cooked)

3. Once cooked, whisk dal gently until slightly smooth. Add another teaspoon of salt, lemon juice and chopped coriander leaves, stir well and simmer on low heat.

4. Heat oil or ghee in a small frying pan. Once hot, add cumin seeds, asafoetida, and curry leaves. The cumin should instantly start to brown and the curry leaves will start to splutter.

5. Pour the hot oil along with cumin etc. into simmering dal and stir. Serve hot with steamed rice.

Notes: You can use Yellow split moong dal (yellow lentils ) or masoor dal (red lentils) instead of Toor dal in this recipe. 
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