Dal Tadka

Having a pressure cooker is great.  It makes preparing beans and lentils super easy.  Mine does, however, frequently squirt steamy showers of bean water all over the stove and floor.  But cleaning that up is worth it since it saves so much time and energy when cooking beans, especially.

But it is also nice when making lentils.  (At least when using the pressure cooker, the pot can't overflow and spill whole lentils, along with their water, all over the stove top...because that has happened)

So here is one of the dal recipes that I enjoy.

Dal Tadka.
1 c. moong dal cooked in 2 c. water
2 small onions, chopped
3 cloves garlic, minced
1 Tbs. olive oil
2 tomatoes, chopped
1 tsp. ginger
1/4 tsp. turmeric
salt

So, cook the moong dal, either in a pressure cooker or in a regular pot.  While it is cooking, saute the onions and garlic in the olive oil until soft.  Then, add the tomatoes, ginger, and turmeric.  Cook until  the tomatoes are soft.  At this point, add in the cooked dal plus another cup of water.  Add salt to taste.  Once the water has mostly cooked off, you can turn off the heat and set all that aside.

Make the following as a topping:
2 tsp. ghee
1/2 tsp. cumin seeds
2 cloves garlic, minced
a pinch of asafoetida powder

Heat the ghee and add all the other ingredients.  Cook at medium heat for just a few minutes, then pour over top of the dal mixture and serve.