Simple 1 Pot Dal (+ A Little Tarka Pan) - Indian

Step 1: Wash the lentils

Pour 1 cup of red lentils into a sieve and wash them thoroughly under running water until the water runs clear.

Step 2: Chop tomatoes

Chop 2 large, juicy tomatoes into small pieces.

Step 3: Combine dal ingredients

Add the washed red lentils to a pot. Pour in 5 cups of water. Add the chopped tomatoes, 1 teaspoon of fresh ginger-garlic paste, 1.5 teaspoons of turmeric, and salt to taste. Stir well.

Step 4: Cook the dal

Place the pot on high heat until it starts bubbling. Once bubbling, reduce the flame to a lower side of medium (slightly higher than the lowest, lower than medium) and put the lid on. Let it cook for about 20 minutes.

Step 5: Mash the dal

After 20 minutes, remove the lid. Use a ladle to press into the lentils, mashing them against the side of the pot to achieve a nice, consistent texture.

Step 6: Prepare the tarka

Heat a small pan (tarka pan) on the stove. Add 2 blocks of butter. Once the butter is melted and bubbling, add a tiny pinch of hing (asafoetida) and 1 teaspoon of cumin seeds. Add finely sliced red onion and some chopped garlic. Stir and cook until the onions and garlic are nicely browned, being careful not to blacken them.

Step 7: Add Kashmiri red chili powder

Just towards the end of cooking the tarka, add a little Kashmiri red chili powder for a nice red color. Stir quickly.

Step 8: Infuse the dal with tarka

Immediately pour the hot tarka into the cooked dal and quickly put the lid back on to trap the aromas. Stir the tarka into the dal.

Step 9: Garnish and serve

Ladle the dal into a serving bowl. Squeeze fresh lime juice over it. Garnish with fresh coriander, green chilies, red chilies, and some of the browned onions from the tarka. Serve hot with rice and a side salad.

• Use fresh ginger and garlic for the best flavor.

• Cooking is about using your senses; don't always rely on exact measurements.

• For most dishes, add more garlic than ginger.

• Your nose is a very important tool when it comes to cooking.

• The golden ratio for your dal is 1 cup lentils to 5 cups water.

• Use a ladle to press into the lentils while cooking to mash them slightly and achieve a nice, consistent texture.

• Brown the onions and garlic in the tarka, but be attentive not to blacken them.

• Add Kashmiri red chili powder towards the end of the tarka to give a nice red color.

• Immediately pour the hot tarka into the dal and put the lid back on to infuse all the aromas.

• A squeeze of lime is very important for the dal.

• Serve with raita and a side salad for a wholesome meal.

• You can mix different lentils, such as moong dal or arhar dal (split pigeon peas), with the red lentils.

• You can use ghee instead of butter for the tarka.