LET'S GET STARTED
Indian, South Indian
With simple spices and ghee tempering!
For the Dal: – ½ cup Toor Dal – 2 Ripe Tomatoes I used Roma Tomato variety – 1.5 cups Water Plus ½ cup if required – ¼ tsp Turmeric Powder – ½ tsp Red Chili Powder – 1 tsp Salt For Tempering: – 2 tsps Oil / Ghee – 1 tsp Mustard Seeds – 1 tsp Urad Dal – 2 tsps Cumin Seeds – ¼ tsp Fenugreek Seeds –¼ tsp Hing – 1 Red Chili – Curry leaves
Prep –Work: – Wash the toor dal and set aside. – Wash and chop the tomatoes into small pieces.
– Set your IP in the manual mode. – Add the washed dal, tomatoes and 1.5 cups of water and cook in manual mode for 15 minutes. – Let the pressure release normally.
– Open the IP lid and using a potato masher or ladle, mash the dal and the tomato together. – Now set the IP in the sauté mode. – If the dal is thick, add ½ cup of water and mix.
– Add the salt, turmeric powder, and red chili powder and mix well. Let it simmer for 2 minutes. – Meanwhile, heat a tempering pan or kadai and add ghee or oil. – Once the oil is hot, add the mustard seeds, urad dal, jeera, fenugreek seeds, red chili, and hing and curry leaves. As they start to splutter, add to the dal and let it simmer for one more minute.
The dal is done. You can let the dal stay in Warm mode or serve hot with rice and pickle or spicy curry.