A comforting Indian lentil dish simmered with spices and finished with a fragrant ginger-infused tempering.
🧂 Ingredients:
For the Dal:
1/2 cup toor dal (split pigeon peas), rinsed
1/4 cup moong dal (yellow split lentils), optional for creaminess
2 ½ cups water
1 medium tomato, chopped
1 green chilli, slit
1/2 tsp turmeric powder
Salt to taste
For the Ginger Tadka (Tempering):
1 ½ tbsp ghee or oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1 dried red chilli
1-inch piece fresh ginger, julienned or finely chopped
1–2 cloves garlic, sliced (optional)
A pinch of hing (asafoetida)
5–6 curry leaves (optional)
1/2 tsp red chilli powder
2 tbsp fresh coriander leaves, chopped
👩🍳 Instructions:
Step 1: Cook the Dal
In a pressure cooker or pot, combine:
Toor dal (and moong dal, if using)
Water, chopped tomato, green chilli, turmeric, and salt
Pressure cook for 3–4 whistles or simmer in a pot until soft and mashable.
Once done, mash lightly with a ladle or whisk for a creamy texture.
Step 2: Prepare the Tadka
In a small pan, heat ghee or oil.
Add mustard seeds and cumin seeds — let them splutter.
Add hing, dried red chilli, curry leaves, and ginger.
Sauté until ginger is golden and crisp. Add garlic if using.
Turn off heat and stir in red chilli powder (to avoid burning it).
Step 3: Assemble
Pour the tadka over the hot dal and mix well.
Garnish with fresh coriander leaves.
🍽️ Serving Suggestions:
Serve hot with:
Steamed rice or jeera rice
Chapati, phulka, or paratha
A side of pickle or papad
💡 Welza Tip:
Use Welza Ginger Powder for a milder version, or fresh Welza Ginger for intense heat and aroma. Welza's Toor Dal also delivers rich, earthy flavor and perfect consistency.
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