Ingredients

Instructions

1. 1

   Rinse the Toor dal thoroughly. Place it in a pressure cooker or heavy pot with 3 cups of water, turmeric powder, and 1 teaspoon of salt. Cook until the lentils are completely soft and mushy (about 3-4 whistles in a pressure cooker or 25 minutes in a pot).

2. 2

   Lightly mash the cooked dal with a ladle or whisk to get a creamy consistency. Set aside.

3. 3

   In a separate pan, heat 1 tablespoon of ghee over medium heat. Add the chopped onions and sauté until they turn translucent.

4. 4

   Add the chopped tomatoes to the onions and cook until they soften and break down, about 3-4 minutes.

5. 5

   Pour the cooked dal into the pan with the onion-tomato mixture. Stir well and simmer for 5 minutes. If the dal is too thick, add a splash of hot water.

6. 6

   Prepare the tempering (tadka): In a small ladle or frying pan, heat the remaining 2 tablespoons of ghee until hot.

7. 7

   Add the cumin seeds and dried red chilies. Once they crackle, add the sliced garlic.

8. 8

   Fry the garlic, stirring constantly, until the slices turn a dark golden brown and become crispy. This is crucial for the 'burnt garlic' flavor.

9. 9

   Turn off the heat and quickly stir in the red chili powder. Immediately pour the sizzling tempering over the simmering dal.

10. 10

    Cover the pot instantly with a lid to trap the smoky aroma. Let it rest for 2 minutes, then garnish with fresh cilantro and serve hot.