Tarka Daal & Creative Leftover Transformations
Ingredients
- 400gms Toor Daal (Yellow split peas)
- 1 large onion
- 1 tablespoon oil
- 2 tsp cumin seeds
- 1 tsp chopped ginger
- 1 stick cinnamon
- 2 tsp turmeric
- 2 tomatoes – finely chopped
- Tarka: 4 tablespoons ghee, 10 curry leaves, 4 red chillies, 4-5 cloves garlic thinly sliced, 1 tsp cumin seeds
- Fresh coriander to serve
Preparation
Finely chop the onion and fry in the oil on sauté mode in the instant pot until they start to brown. Add the cumin seeds, cinnamon stick, ginger, and chopped tomato.
Wash and rinse the toor daal well until the water runs clear. Add this to the onions and masala mix. Add 2 liters of water, turmeric, and salt to taste.
Switch to pressure cooker mode and pressure cook the mix for 8 minutes. Let the pressure release naturally. If not using a pressure cooker, simmer for 1 hour until the daal is soft and cooked.
To make the tarka, finely slice the garlic and fry it in the ghee with the curry leaves, red chillies, and cumin seeds. Temper until the garlic is cooked, being careful not to burn it.
To serve, pour the tarka over the cooked daal and sprinkle with fresh chopped coriander.
Serve with rice.
