South Indian Dal Tadka

South Indian Dal Tadka Photo: Sammy Akuthota / Satya Chai Lounge on Auckland's K Road

Ingredients

• 1 cup split yellow pigeon peas
• 1 green chilli, chopped
• 1 tsp grated ginger 
• 6 cloves garlic chopped 
• 3/4 cup chopped  onions
• 1/4 cup chopped tomatoes
• 3/4 cup chopped  onions
• 1/4 cup chopped tomatoes
• 8 curry leaves
• ½ teaspoon asafoetida (if available) 
• 1/3 tsp turmeric powder
• ½ lime
• salt to taste

For the seasoning:

• 4 tablespoon + 1 tablespoon ghee/butter/oil 
• 1 tsp black mustard seed 
• 1tsp cumin seeds 
• 1 whole dry red chilli, broken into pieces

For the garnish:

• 3 tbsp chopped coriander 
• 1/2 a lime

Method 

Clean, wash and soak the dhal in warm water for 20 minutes.
 
Drain, add 3 cups of water + salt to taste + turmeric and cook till the dhal is tender. 
 
 Mash dhal with the back of a spoon and set aside. It can be a bit chunky.
 
Heat 4 tablespoons of ghee/butter/oil and add onion and chopped green chillies and cook until onion is translucent or change colour.
 
Then add tomato, ginger, garlic and salt and cook for 3 minutes or so until tomatoes are mushy and become soft.
 
To this, add the cooked dhal and mix everything to combine well.
 
For the seasoning, heat 1 tablespoon ghee/butter/oil  in a deep pan and add the mustard seeds and cumin seeds, curry leaves, red chilli & asafoetida.  

When the mustard seeds crackle, remove from the fire and add to the cooked dhal.

Serve hot, topped with coriander leaves and the juice of half a lime.