Dal Tadka.

~50 minutes estimated. Lentil age and variety affect cooking time. Toor dal may need additional water and simmering time.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 7.05 oz by weight split pigeon peas (toor dal)
• 30.43 fl oz water, plus more as needed
• 0.25 tsp turmeric
• 0.75 tsp salt
• 2 tbsp ghee
• 1 tsp cumin seeds
• 0.35 oz by weight garlic, sliced
• 5.29 oz by weight tomato, chopped
• 0.25 tsp chili powder

Method

1. 01

   Rinse the lentils or pulses. Combine with water and turmeric in a large pot; bring to a boil, skim if needed, and lower to a steady simmer.

2. 02

   Cook until completely tender, adding hot water when needed to prevent scorching. Stir and lightly mash for a creamy texture. Add salt.

3. 03

   Heat the oil or ghee in a small pan. Add cumin, then garlic, and cook until fragrant without burning.

4. 04

   Add tomato and chili powder to the tempering; cook until soft. Pour into the cooked dal and simmer briefly.

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