One-Pot Basic Dal Tadka

It would be only fitting if my first post is a recipe that is my mother's, one that is my comfort food and all-time favorite, and which would do justice to the name of this blog-Easy cooking! Easy peasy, I promise you!

I'm going to list the ingredients in the order of their appearance and usage in the recipe, just because it's easier for me to remember when typing it out, so here goes...

(Serves 2-4, depending on appetite!)

For this dal tadka, you need:

1. Ghee/oil-1 tablespoon (less or more as per  your taste, of course!)
2. Mustard seeds-1 teaspoon
3. Cumin seeds (Jeera)-1 teaspoon
4. Curry leaves
5. Dry red chillies-2, each split into two
6. Onions-1 big, chopped fine
7. Green chillies-2, slit
8. Tomatoes-1 big, chopped fine
9. Turmeric powder-A pinch
10. Chilli powder-1/2 teaspoon
11. Dal (of course!)-Tuvar-1/2 cup, soaked for 10-15 minutes
12. Cilantro (coriander leaves)-Chopped, to garnish as needed
13. Salt (but of course!)

• In a pressure cooker or pressure pan, heat the ghee.
• Throw in the mustard, cumin, fennel, curry leaves and dry red chillies. Wait till the spices splutter.
• Now, dunk in the onions and green chillies and fry till onions are translucent.
• Then it's time to add the tomatoes and stir them around till they get pulpy.
• Stir in the haldi and chilli powders, fry for 1 minute.
• Now add the dal (after draining off the water in which it was soaking) and stir for a minute.
• Add about a cup of water and salt to taste.
• Put the lid on the cooker-(I wait for the steam to come out before putting on the weight).
• After the first whistle, simmer and switch off after 4-5 minutes.

• Wait till it cools, open and garnish with cilantro.
• Serve warm with a warm heart and a sweet smile :-)

You could use other dals like masoor, moong, etc. Just adjust the amount of time for soaking and cooking.