Banarasi Dal Tamatar Rassedar Everyday Varanasi Lentil

Method

1. 1

   Pressure cook toor dal with 3 cups water, finely chopped tomatoes and turmeric for 4 to 5 whistles until completely soft. Whisk lightly.

2. 2

   The tomatoes cook into the dal, providing a natural sourness that makes the Banarasi dal tarter than plain toor dal. Season with salt.

3. 3

   For tempering: heat 2 tbsp ghee in a small pan.

4. 4

   Add cumin — sizzle. Add thinly sliced garlic — fry 1 to 2 minutes until golden.

5. 5

   Add asafoetida and dried red chilli.

6. 6

   Turn off heat. Add red chilli powder.

7. 7

   Pour the entire ghee tempering over the dal. Stir.

8. 8

   Garnish with fresh coriander. Serve with a squeeze of lemon and rice or chapati.