The last thirty seconds decide how dal tastes. Cook the lentils simply, then pour a sizzling tadka over the top at the table. That's where the aroma comes from.
Using kachi ghani mustard oil for the tadka gives it the sharp, warming edge you get at a highway dhaba. Ghee works too, or use half of each.
Method
- 1
Pressure-cook the dal with water, turmeric and salt for 3–4 whistles until soft. Whisk lightly so it's creamy but still has some texture.
- 2
In a pan, heat 1 tbsp of the mustard oil until it just smokes, then lower the flame. Cook the onion until golden, add the tomato and cook until soft.
- 3
Pour in the cooked dal, add water to the consistency you like, and simmer for 5 minutes.
- 4
For the tadka, heat the remaining mustard oil until it smokes and lower the flame. Add the cumin and let it darken, about 10 seconds. Add the garlic and fry until golden, then the dried chillies and hing.
- 5
Take the pan off the heat and stir in the red chilli powder so it turns the oil red without burning.
- 6
Pour the sizzling tadka over the dal, cover for a minute to trap the aroma, then garnish with coriander.
Tips
- Always add chilli powder off the heat. Burnt chilli turns brown and bitter in seconds.
- For a smoky dhungar finish, place a hot coal in a small steel bowl on the dal, pour a drop of ghee on it and cover for 2 minutes.
