Simple 1 Pot Dal (+ A Little Tarka Pan)

Step 1: Prepare Lentils and Vegetables

Wash 1 cup of red lentils thoroughly. Chop 2 large tomatoes. Prepare 1 teaspoon of fresh ginger-garlic paste.

Step 2: Combine Dal Ingredients

Add the washed lentils to a pot. Pour in 5 cups of water. Add the chopped tomatoes, ginger-garlic paste, 1.5 teaspoons of ground turmeric, and salt to taste. Stir well to combine.

Step 3: Cook the Dal

Place the pot on high heat until the dal starts bubbling. Once bubbling, reduce the flame to a low-medium setting, cover with a lid, and let it cook for approximately 20 minutes. Stir occasionally, pressing the lentils with a ladle to achieve a smooth consistency.

Step 4: Prepare the Tarka

While the dal is cooking, heat a separate small tarka pan over medium heat. Add 2 blocks of butter (or ghee) and let it melt. Once melted, add a pinch of asafoetida and 1 teaspoon of cumin seeds. Stir until fragrant.

Step 5: Brown Onions and Garlic

Add the finely sliced red onion and chopped garlic to the tarka pan. Continue to cook, stirring frequently, until the onions and garlic are nicely browned but not blackened. Lower the heat if necessary to prevent burning.

Step 6: Add Chili Powder and Combine Tarka with Dal

Just before removing the tarka from heat, add 1/2 teaspoon of Kashmiri red chili powder for color and stir quickly. Immediately pour the hot tarka into the cooked dal. Cover the dal pot with a lid to infuse the aromas. Scrape any remaining tarka from the pan into the dal.

Step 7: Garnish and Serve

Serve the dal hot. Squeeze fresh lime juice over the dal. Garnish with fresh chopped coriander, sliced green chilies, and some of the browned onions from the tarka. Serve with rice and a side salad or raita.

• Cooking is all about using your senses; you can't always have measurements.

• For most dishes, add more garlic than ginger; your nose is an important tool.

• Dal should be comforting, not punchy.

• Press the lentils with a ladle while cooking to achieve a nice, smooth consistency.

• Mix red lentils with moong dal (split mung beans) or arhar dal (split pigeon peas).

• Use ghee instead of butter for the tarka.