Ingredients

• Arhar dal (Tur dal) – ¾ cup
• Turmeric powder – ¼ teaspoon
• Salt – ½ teaspoon
• For tempering:
  • Ghee – 1 tablespoon
  • Oil – 1 tablespoon
  • Cumin seeds – 1 teaspoon
  • Hing – ¼ teaspoon
  • Whole red chillies – 3 to 4
  • Chopped garlic – 2 tablespoons
  • Chopped ginger – 1 teaspoon
  • Chopped green chillies – 2
  • Curry leaves – 1 sprig
  • Chopped onions – 2 tablespoons
  • Chopped tomato – ¼ cup
  • Red chilli powder – 2 teaspoons
  • Turmeric – ¼ teaspoon
  • Coriander powder – 1 teaspoon
  • Salt – ¾ teaspoon
  • Water – 1 cup
  • Chopped coriander – 2 tablespoons
• For smoking the dal (optional):
  • Coal lump – 2 pieces
  • Ghee – 1 teaspoon

Method

1. Add arhar dal, salt, turmeric and 2½ cups water into a pressure cooker.

2. Cook for 15–20 minutes.

3. Whisk the dal so it has a smooth texture.

4. Heat ghee and oil in a kadhai.

5. Add cumin seeds.

6. When the seeds start spluttering, add whole red chillies, ginger, garlic and green chillies.

7. Sauté for 1–2 minutes.

8. Add onions, tomatoes, 1 teaspoon chilli powder, turmeric powder, coriander powder and salt.

9. Cook till the tomatoes are tender and the onion is brown.

10. Set aside half of this tadka in a smaller pan.

11. Add cooked dal to the remaining tadka in the kadhai.

12. Add ¾–1 cup water.

13. Bring the mixture to a quick boil.

14. Simmer for 5–6 minutes.

15. Next place a katori or a small bowl in the middle of the dal.

16. Add a hot piece of coal and pour a little oil or ghee on top.

17. When the coal starts smoking, cover the kadhai tightly with a lid for 3 minutes.

18. Then, remove the lid and take out the bowl with coal.

19. Heat the reserved tadka and add chilli powder.

20. Turn off the flame.

21. Pour the tadka over the dal.

22. Garnish with coriander.

23. Serve hot.