Smoky & Garlicky Lasooni Dal Tadka (Your New Favourite Comfort Food)

Rinse the toor dal and masoor dal under cold water until the water runs clear. Add the rinsed dals to a pressure cooker with 4 cups of water, turmeric powder, and salt. Cook for 4-5 whistles on medium heat, or until the dal is completely soft and mushy. Alternatively, cook in a pot until tender, which may take 40-50 minutes.

Once cooked, lightly whisk the dal until it's smooth and creamy. Set aside.

To prepare the masala base, heat 2 tablespoons of ghee in a separate pan or kadai over medium heat. Add the cumin seeds and let them splutter.

Add the chopped onion and sauté until it turns soft and translucent. Add the minced ginger, minced garlic, and green chilies. Cook for another minute until the raw smell disappears.

Add the chopped tomatoes and cook until they become soft and oil starts to separate from the masala. Add the coriander powder and red chili powder, and cook for one more minute.

Pour the cooked dal into the masala base. Stir well to combine. Add more hot water if the dal is too thick. Bring to a simmer and let it cook for 5-7 minutes for the flavours to meld together.

For the final tadka, heat 2 tablespoons of ghee in a small tadka pan or skillet. Add the dried red chilies and sliced garlic. Fry on low-medium heat until the garlic turns golden brown and fragrant. Be careful not to burn it.

Turn off the heat. Add the asafoetida and Kashmiri red chili powder to the hot ghee. Immediately pour this sizzling tadka over the simmering dal. You should hear a satisfying sizzle.

Garnish with fresh coriander. Stir gently before serving hot with lemon wedges, steamed rice, or roti.