Arhar Dal Yellow

🔥 Prep

• Rinse 150 g Toor Dal under running water until the water runs clear.
• Measure out 0.5 tsp Turmeric Powder.
• Measure out 1 tsp Cumin Seeds.
• Measure out 1.5 tbsp Ghee.
• Measure out 0.25 tsp Asafoetida.
• Prepare 2 pcs Red Chillies (slit or break them).
• Measure out 1.25 tsp Salt.
• Measure out 500 ml Water.

🔥 Cook

• 1. Place the rinsed dal, 500 ml water, 0.5 tsp turmeric powder, and 1.25 tsp salt in a medium saucepan; bring to a boil over medium-high heat.
• 2. Reduce heat to low, cover partially, and simmer for 20 minutes or until the dal is soft and fully cooked, stirring occasionally to prevent sticking.
• 3. While the dal cooks, heat 1.5 tbsp ghee in a small tadka pan over medium heat.
• 4. Add 1 tsp cumin seeds and let them sizzle for 10 seconds until fragrant and slightly darkened.
• 5. Add 0.25 tsp asafoetida and the 2 red chillies; fry for 5 seconds until the chillies darken slightly.
• 6. Pour the hot tempering over the cooked dal, stirring to combine evenly.
• 7. Simmer the dal on low heat for another 2 minutes to allow the flavors to meld.
• 8. Taste and adjust salt if needed; remove from heat.

🔥 Serve

• Transfer the dal to a serving bowl and drizzle a teaspoon of ghee on top for extra richness, if desired.
• Serve hot with steamed basmati rice, jeera rice, or warm roti/naan.
• Accompany with lemon wedges and a side of mango pickle or plain yogurt.