Dal Fry (Tadka Dal)

Prep Time: 15 min | Cook Time: 4 hrs 30 min | Servings: 4

Ingredients

Dal

• 1/2 cup split chickpeas (chana dal)
• 1/4 cup yellow pigeon peas (tur dal)
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste
• 1 onion, chopped
• 1 tomato, chopped
• 1 green chili, chopped
• 2 tbsp butter
• 2 1/2 cups water
• Cilantro for garnish

Tempering (Tadka)

• 2 tbsp butter
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1 dry whole red chili

Instructions

1. Wash both dals and soak in very hot water for 4 hours
2. In a microwave-safe bowl, combine cumin seeds, butter, onion, tomato, and a pinch of salt, mix well
3. Cook the gravy mixture in the microwave for 10 minutes
4. Combine soaked dal and gravy in the slow cooker
5. Add red chili powder, turmeric, coriander powder, green chili, and salt to taste
6. Add 2 1/2 cups water and cover
7. Set slow cooker on high for 4 to 4 1/2 hours until dal is cooked
8. Mix well and transfer to a serving bowl
9. For the tempering, combine butter, cumin seeds, asafoetida, and dry red chili in a small saucepan
10. Heat on medium, stirring until fragrant
11. Pour the tadka over the dal and garnish with cilantro

Notes

• Soaking the dal in hot water cuts down the cook time significantly
• The tempering added at the end is what gives this dish its signature flavor