Dal Tadka

• Cumin seeds

  5 ml

• Curry leaves

  5 ml

• Dried red chilli

  1 pc

• Mustard oil

  15 ml

• Mustard seeds

  5 ml

• Salt

  to taste

• Turmeric powder

  5 ml

• Water

  600 ml

• Yellow moong dal

  150 g

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Method

1. 1Rinse 150 g yellow moong dal under cold water until water runs clear. Drain and set aside.
2. 2In a medium pot, add the rinsed dal and 600 ml water. Bring to a boil over high heat.
3. 3Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until dal is soft and mushy.
4. 4Remove from heat. Stir in 10 g salt to taste. Cover and let rest for 5 minutes.
5. 5In a small pan, heat 15 ml mustard oil over medium heat until shimmering.
6. 6Add 1 piece dried red chilli, 1 tsp cumin seeds, and 1 tsp mustard seeds. Sizzle until seeds pop and aroma fills the air.
7. 7Turn off heat. Stir in 1 tsp curry leaves and 1 tsp turmeric powder. Let the tadka bloom for 1 minute.
8. 8Pour the hot tadka over the cooked dal. Gently stir to combine. Serve warm.