Tadka Dhal (Spiced Lentil Curry)
This tadka dhal is a everyday South Indian lentil dish built on quick, well-timed spice frying. Moong dhal cooks down to a soft base, while a tempering of mustard, cumin, fenugreek and curry leaves in hot oil gives it its character. The tomatoes go in after the spices, which cools the pan before the chilli can scorch. It is simple, cheap and ready to eat with rice or chapatis.
Instructions
Put the washed dhal and the water in an open pot over moderate heat. Cook, stirring now and then and adding a little water if it dries out, until the dhal is very soft and mushy. This can take 30 minutes to an hour, or about 10 to 12 minutes at 5 psi in a pressure cooker.
Heat the oil in a pan and add the mustard seed, standing well back because the seeds spatter. Then add the cumin seed, fenugreek seed, curry leaves, green chillies and onion.
Cook until the onion turns translucent. Add the garlic and ginger and lower the heat, cooking until the garlic turns a darker shade but does not caramelize. Stir in the turmeric, red chilli powder and asafoetida if using.
Add the tomatoes and let them fry in the spiced oil for 2 to 3 minutes. This lets them take on the spice flavors and cools the oil mixture so the chilli powder stops frying hard.
Pour in the mushy dhal and add salt to taste. Simmer for 5 to 10 minutes, stirring occasionally, until the tomatoes are soft.
Serve hot with rice or chapatis.
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