Beginners Dal
My partner’s family often eats dal and when I first thought about making it myself, I found it intimidating! I wasn’t super comfortable cooking with lentils and wasn’t quite sure what consistency I was to be looking for. This dal is as simple as can be, so don’t be nervous! If you have an instant pot, consider this a 20 minute meal.
Let’s go shopping.
1 cup red split lentils
3 cups water
1 large on the vine tomato, diced
1 tsp salt
3/4 tsp turmeric
1/4 tsp chilli powder
Tadka (tempering)
2 tbsp ghee (olive or avocado oil will also work)
1 tsp cumin seeds (whole)
1 tsp black mustard seeds
1/4 tsp asafoetida, also known as hing (this is optional - it’s tricky to find)
2-3 dried red chillies
5 cloves garlic, sliced
For serving
1/4 lemon, juiced
Cook the lentils
Combine the lentils, water, diced tomato, salt, turmeric and chilli powder.
If using an instant pot:
Turn the vent to “seal” and cook on high pressure for 5 minutes. Let the steam naturally release for 15 minutes, then do a “quick release”. Depending on how you prefer the consistency, you can add some water (about 1/4 cup is what I add).
If you’re using a traditional pressure cooker:
Cook on high heat for 2-3 whistles, then let the heat release naturally.
Make the Tadka
While the lentils finish cooking, make the tadka. In a small pan on medium heat, add the cumin and mustard seeds. Let the seeds sizzle and once the mustard seeds “pop”, add the hing, stir to mix, then add the garlic slices and dried chillies. Cook for about 2-3 minutes, until the garlic begins to brown slightly.
Transfer the hot tadka to the top of your dal, and finish it off by squeezing 1/4 lemon to the dal.
It’s common to eat the dal with some plain rice or fresh naan.
