Easy One-Pot Toor Dal (No Tadka)Veg

1

Wash the toor dal thoroughly and soak it in water for at least 30 minutes. Drain the water before using.

2

Place a pressure cooker on a low flame and add the oil. Once heated, add the mustard seeds and let them splutter for 1 to 2 minutes.

3

Then, add the cumin seeds and allow them to splutter for another 1 to 2 minutes.

4

Add the curry leaves and cook for a minute. Stir in the asafoetida (hing) if using, followed by the chopped green chilies. Mix well.

5

Add the chopped onions, tomatoes, and salt to taste.

6

Mix everything, cover the cooker, and cook for 5 to 6 minutes until the onions and tomatoes become soft.

7

Add the ginger-garlic paste and cook for 1 to 2 minutes. Stir in the turmeric powder and garam masala.

8

Add the drained dal and 600 ml of hot water. Mix well and wait until the mixture begins to simmer.

9

Place the lid on the pressure cooker, add the whistle, and cook on a low flame for exactly one whistle.

10

Turn off the flame and allow the pressure to release naturally.

11

Once the pressure is fully gone, remove the whistle and the lid.

12

Give the dal a good mix, mashing it slightly if desired, and serve hot with rice, papad, or pickle.