Dhal - South Indain

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Step 1

Cook the dal Add the following to a pressure cooker: Toor dal Urad dal Water Salt Kashmiri chilli powder Turmeric Hing Pressure cook for 1 whistle, then let the pressure release naturally. Mash the cooked dal until mostly smooth. Set aside.

Step 2

Make the onion and tomato base Heat 1½ tbsp oil in a large pan over medium heat. Add the fenugreek seeds and cook for about 20 seconds. Add the grated garlic, ginger and green chilli. Cook for 1 minute. Add the chopped onion or shallots and cook until soft and translucent (about 5–7 minutes). Stir in the curry leaves. Add the chopped tomato, salt and sugar. Cook until the tomatoes become soft and jammy (about 5 minutes). Add: Turmeric Kashmiri chilli powder Coriander powder Cook the spices for 30 seconds.

Step 3

Finish the dal Pour the mashed dal into the pan. If it's too thick, add ¼–½ cup hot water until it reaches your preferred consistency. Simmer gently for 8–10 minutes, stirring occasionally. Turn off the heat.

Step 4

Make the final tadka Heat 1½ tbsp ghee in a small pan. Add the cumin seeds and let them sizzle. Add the hing. Add the dried red chillies and fry for 20–30 seconds. Turn the heat to low and stir in the Kashmiri chilli powder for just 5 seconds (don't let it burn). Immediately pour the hot tadka over the dal.

Step 5

Serve Lightly stir the tadka through the dal and serve hot with: Steamed rice Jeera rice Roti Papad and pickle on the side This recipe makes 3 generous servings. The flavours are even better the next day after the spices have had time to develop.