How to Temper (Tadka) Arhar Dal: Lentils (dal) are cooked in every household, and you have likely prepared them in many different ways. Everyone enjoys *tadka dal* (tempered lentils). A meal consisting of *dal*, *roti*, and a vegetable dish is something we never get tired of; even after eating *puri-sabzi* or other dishes for a day or two, we always return to *dal-roti* and vegetables. Among all lentils, *arhar dal* (split pigeon pea) is the most popular, and when tempered, it tastes absolutely wonderful. It is quite easy to prepare *dhaba*-style *dal* at home. Try this new recipe—the *dal* will turn out delicious. Let’s learn how to make tasty *arhar dal* using this new method...

To prepare delicious *arhar dal*, take four to five cloves of garlic, peel them, and chop them finely. Take a large onion and chop it finely as well. Finely chop two green chilies and one tomato. Place the *arhar dal* in a bowl and wash it thoroughly by rubbing the grains together under clean water, repeating the process four to five times. Do not soak the *dal*; simply drain the water and set the *dal* aside.

Place a pressure cooker on the stove over low heat. Add two spoonfuls of *ghee* (you may use refined oil instead). Add one black cardamom and three to four black peppercorns. Next, add the finely chopped onion and tomato to the cooker. Follow this by adding salt to taste, half a teaspoon of turmeric powder, half a teaspoon of spicy red chili powder, half a teaspoon of coriander powder, and the *arhar dal*. Mix everything well.

Once mixed, add three to four cups of water. If you prefer a thinner consistency, add four to five cups of water; for a thicker consistency, add three cups. Pressure cook for two whistles. The *dal* will be ready, with each grain cooked perfectly and remaining distinct.

Now, prepare the *tadka* (tempering). For this, take a large ladle. Add two tablespoons of ghee. Once the ghee is sufficiently hot, add cumin seeds and let them crackle. Once the cumin seeds have crackled, add two dried red chilies. As soon as the chilies begin to change color, add finely chopped garlic. Once the garlic is lightly sautéed, add green chilies and a pinch of asafoetida (hing) to the tempering. Next, add some fresh coriander leaves. Now, pour this tempering (tadka) over the dal. Be sure to cover the pressure cooker immediately after adding the tempering.

Covering the pressure cooker after adding the tempering helps infuse a rich flavor into the dal. Finally, stir in some finely chopped fresh coriander leaves. Your tempered dal is now ready; it can be served alongside piping hot rice. Try preparing *arhar* (split pigeon pea) dal this way—finish it off with a little extra ghee, and serve it with a side of onion-cucumber salad and some tangy, spicy pickle. The aroma of the dal will make for an exquisite taste, and it pairs perfectly with plain steamed rice.

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