Step-by-Step Instructions

1. 1.Rinse the Dal

   Rinse 2 cups of mixed dal (arhar dal, tur dal or split pigeon pea lentils) thoroughly with water until the water runs clear.

2. 2.Pressure Cook the Dal

   Transfer the rinsed dal to a pressure cooker. Add 5 cups of water, 1 tsp oil, 1/2 tsp turmeric powder, and 1 tsp salt.

3. 3.Seal and Cook

   Close the pressure cooker lid.

4. 4.Cook Until Soft

   Pressure cook for 4 to 5 whistles until the dal is soft and well-cooked.

5. 5.Mash the Dal

   Once the pressure is released, gently mash the cooked dal with a ladle and set it aside.

6. 6.Prepare Masala Base - Heat Oil

   In a separate pan, heat 2 tbsp of oil over medium heat for the masala base.

7. 7.Add Whole Spices, Garlic, and Ginger

   Add 2 bay leaves, 1 black cardamom, 8-9 finely chopped garlic cloves, and 1 tbsp finely chopped ginger to the hot oil. Sauté until fragrant, about 1-2 minutes.

8. 8.Add Green Chillies

   Add 2 finely chopped green chilies and sauté for another minute.

9. 9.Sauté Onions

   Add 1 finely chopped medium onion and cook until it turns golden brown, stirring occasionally.

10. 10.Add Dry Spices

    Add 1/2 tsp turmeric powder, 1 tsp chili powder, and 1 tsp garam masala. Mix well and cook for 1-2 minutes until the spices are fragrant.

11. 11.Cook Tomatoes

    Add 1 finely chopped medium tomato and salt to taste. Cook until the tomatoes are soft and mushy, and the oil separates from the masala, approximately 5-7 minutes.

12. 12.Combine Dal and Masala

    Stir in the cooked and mashed dal into the prepared masala. Bring to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld.

13. 13.Add Kasuri Methi and Lemon Juice

    Add 1 tbsp Kasuri Methi (dried fenugreek leaves) by crushing it between your palms, and squeeze in the juice of half a lemon. Mix well.

14. 14.Prepare the Tadka - Heat Oil and Ghee

    In a separate small pan, heat 2 tsp oil and 1 tbsp ghee over medium heat for the final tadka (tempering).

15. 15.Add Tadka Spices

    Once the oil and ghee are hot, add 1 tsp cumin seeds, 2 dry red chilies, 1/2 tsp asafoetida/hing, and 4-5 finely chopped garlic cloves. Sauté until the garlic turns golden brown and the chilies are crisp.

16. 16.Add Kashmiri Chilli Powder

    Turn off the heat and immediately add 1 tsp Kashmiri chili powder to the hot oil. Stir quickly to prevent burning.

17. 17.Serve the Dal

    Transfer the prepared dal to a serving bowl.

18. 18.Garnish with Coriander

    Garnish generously with fresh chopped coriander.

19. 19.Pour the Tadka

    Pour the sizzling tadka evenly over the garnished dal.

20. 20.Enjoy!

    Serve hot with rice or bread and enjoy the ultimate bowl of Desi soul food.