Maharashtrian style tempered dal
For pressure cooking:
Toor dal or split pigeon peas
Salt to taste
red chili powder
Pressure cooking the Dal
Wash Toor dal under running cold water till water runs clear.
Soak the dal in enough water for at least 30 minutes.
After 30 minutes, discard soaking water.
Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
Mash or hand blend the dal till smooth.
Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
Turn the heat to medium and bring the dal to a simmer.
Let it simmer for 4-5 minutes.
Making the tempering
Heat the ghee or oil in a small frying pan.
Once hot add cumin seeds and let them sizzle.
As seeds sizzle, turn off the stove, wait for a few seconds.
Then add red chilli powder and asafoetida.
Immediately add the tempering to the dal. Stir well.
Serve hot with steamed rice.
Fodniche Varan https://daana.com.au/thali-menu-141-uttar-pradesh-banaras/ December 22, 2020