Classic mustard tadka dal

Ingredients

• 1 cup toor or moong dal, washed
• 3 cups water
• ½ tsp turmeric
• Salt to taste
• 2 tbsp Monika mustard oil
• 1 tsp cumin seeds
• 2 dry red chillies
• Pinch of hing
• 5 garlic cloves, sliced
• 1 onion and 1 tomato, chopped
• Fresh coriander to finish

Method

1. 1

   Pressure cook the dal with water, turmeric and salt for 3–4 whistles until soft. Whisk lightly.

2. 2

   Heat the mustard oil in a small pan until it just starts to smoke, then lower the flame so it loses its raw sharpness.

3. 3

   Add cumin, red chillies and hing. Let the cumin crackle for a few seconds.

4. 4

   Add garlic and cook until golden, then the onion until soft, then the tomato until it breaks down.

5. 5

   Pour the tadka over the hot dal, cover for a minute to trap the aroma, and finish with coriander.

Tadka tip: Always heat mustard oil to its smoking point once before tempering — it mellows the pungency and brings out the aroma.