Toor Dal

Method

Rinse the toor dal thoroughly under cold water until the water runs clear, then soak for 20 minutes. In a pressure cooker, combine the dal with 750ml water, turmeric powder and salt, then cook for 4-5 whistles until completely soft and mushy. Heat ghee in a small pan and add the mustard seeds, cumin seeds, dried red chillies and asafoetida, allowing them to crackle and release their flavours for about 30 seconds. Pour this tempering (tadka) into the cooked dal and stir in the curry leaves, mixing gently until well combined. Simmer on low heat for 2-3 minutes to marry the flavours. Serve hot as an accompaniment to rice or flatbreads.