½ cup toor Dal / tuvar Dal (Split pigeon peas), washed and rinsed
2 cups water
salt to taste
¼ teaspoon turmeric powder
water as needed
For tempering / tadka
1 teaspoon coconut oil or ghee
¼ teaspoon mustard seeds
A pinch of hing (asafoetida)
3-4 green chillies, slit lengthwise
3-4 dried red chillies
1 sprig of curry leaves (kadipatta)
Pressure cook the dal : Pressure cook dal with 2 cups of water on medium heat, until the vent goes off 4 times or the dal is completely cooked.Shut the gas off and set aside.
Boil the dal and adjust consistency : Once cooled, remove the cover of the pressure cooker and place the dal back on fire and bring to a boil. Add salt and turmeric (if using) and mix well. Add water and adjust the dal to the consistency you desire. Reduce to the heat to low.
Prepare the tadka: Heat ghee or coconut oil in a separate pan and add mustard seeds and hing. When it starts to sizzle, add green chillies, broken red chillies, kadipatta and let them fry in the oil for 5-10 seconds. Take the pan off heat.
Add seasoning to dal: Add the tadka / seasoning to the dal. Turn off the flame and serve hot with rice or idlis
Recipe by Simmer to Slimmer at http://simmertoslimmer.com/dal-tove/