A traditional diet of tuvar dal is staple among Indian households
- Wash tuvar dal 3-4 times in warm water.
- In a pan, soak dal in 4 cups of water, for 15-20 minutes.
- Pressure-cook the dal up to 3 whistles. Cool. Whisk it to a smooth consistency.
- Add rest of the ingredients for the dal. Stir well. Boil on a medium flame.
- On a low flame, heat ghee in a ladle for tempering.
- Add the mustard seeds, cloves, cinnamons and fenugreek seeds. As the mustard seeds start to crackle, add cumin seeds and asafoetida.
- Pour the tempering to the boiling dal. Stir well and let it simmer for 10-15 minutes.
- Garnish and serve hot with roti, rice and lemon wedges.
- Tuvar dal without oil can also be used.
Soaking the dal is optional.
Dal can also be cooked without a pressure cooker.
Do not cover the pan with a lid.
Green chillies and curry leaves can also be tempered instead of adding to the dal.
Longer the tuvar dal is simmered, better it tastes.
Consistency of dal depends on individual liking.