Step 1: Prepare the Dal

Wash 400 grams of Toor Dal thoroughly in water until the water runs clear. This removes any impurities and excess starch.

Step 2: Cook the Dal

Transfer the washed dal to a pressure cooker. Add 800 ml of water, 1 teaspoon of salt, and 1 teaspoon of turmeric powder. Close the lid securely and cook for 10 minutes on medium-high heat. If using a normal pan, it will take approximately 30-40 minutes.

Step 3: Rest the Dal

Once the dal is cooked, turn off the heat and let the pressure cooker sit for 10 minutes to allow the steam to release naturally. Do not force open the lid.

Step 4: Prepare Tadka Base

While the dal is resting, peel and roughly chop 1 medium-sized onion. Also, chop a handful of fresh coriander and 2-3 cloves of garlic.

Step 5: Heat Ghee

Heat 2-3 tablespoons of ghee (or oil for a vegan option) in a separate pan over medium heat. Ensure the ghee is hot but not smoking.

Step 6: Add Spices

Once the ghee is hot, add 1 teaspoon of cumin seeds and a handful of curry leaves. Sauté for a few seconds until the cumin seeds splutter and the curry leaves become fragrant.

Step 7: Sauté Onion

Add the chopped onion to the pan and sauté for 5-8 minutes, stirring occasionally, until it turns light golden and softens.

Step 8: Add Garlic and Tomato

Stir in the 2-3 cloves of chopped garlic and cook for another minute until fragrant. Then, add 1 chopped tomato and cook for 5 minutes until it softens and the oil starts to separate from the mixture.

Step 9: Add Chilli and Coriander

Stir in 1/4 teaspoon of chili powder (adjust to your spice preference) and a handful of fresh chopped coriander. Cook for another minute, allowing the flavors to meld.

Step 10: Adjust Dal Consistency

Open the pressure cooker. If the dal is too thick for your liking, add some boiling water to achieve your desired consistency. Stir well to combine.

Step 11: Serve and Garnish

Transfer the cooked dal to a serving bowl. Pour the prepared tadka (tempering) evenly over the dal and garnish with the remaining fresh chopped coriander.

Step 12: Enjoy Your Meal

Serve the hot Tadka Dal immediately with steamed rice, a side of yogurt, fresh salad, or your favorite Indian pickle for a complete and delicious meal.

• Allow the pressure cooker to rest for 10 minutes after cooking to release steam naturally.

• When adjusting the dal's consistency, always add boiling water, not cold water, to maintain temperature and texture.

• To make this dish vegan, use oil (such as vegetable or sunflower oil) instead of ghee for tempering.

• Adjust the amount of chili powder according to your preferred spice level.