Step 1: Cook the Dal

In a pressure cooker, heat 2 tsps of oil. Add 1 cup toor dal and sauté until it becomes aromatic and slightly glossy (no need for color change). Add 1/2 tsp turmeric, 1 tsp cumin seeds, and one small chopped onion. Sauté once. Add 10-12 dry red chilies (adjust to your spice preference) and sauté once. Add 1 cup water and bring to a boil. Add a small gooseberry-sized tamarind (previously soaked). Mix once.

Step 2: Pressure Cook

Close the pressure cooker with the lid and cook for 4 whistles.

Step 3: Mash the Dal

Once the pressure is naturally released, open the cooker. Using a masher or traditional dal masher, mash the dal really well until the dal and chilies are thoroughly combined and smooth.

Step 4: Prepare the Tempering

In a separate kadai or pan, heat 3 tsps of oil and 1 tsp ghee. Add 1/4 tsp fenugreek seeds and 1/2 tsp asafoetida. Then add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp urad dal, and 1 tsp chana dal. Sauté once until the dals turn slightly golden. Add 3-4 crushed garlic cloves and 1 string of curry leaves. Sauté until the garlic turns a light golden brown color. Finally, add chopped cilantro and sauté once.

Step 5: Combine and Finish

Add the cooked and mashed dal from the pressure cooker to the tempering in the kadai. Mix well to combine all ingredients. Add salt as per taste. If the dal is too thick, add a little water (preferably from the pressure cooker, if any is left) to achieve a semi-thick consistency. Mix well and adjust salt if needed. Bring the dal to a boil and let it simmer for 2-3 minutes.

Step 6: Serve

Your Rayalaseema Special Spicy Dal is now ready. Serve hot with steamed rice and a dollop of ghee.

• Adjust the quantity of dry red chilies according to your preferred spice level.

• Serve hot with rice and a dollop of ghee for the best taste.