Dal Tadka (Dhungar Method) – Ultimate Comfort

Cooking of Dal:

1. Add the dal to a pressure cooker and rinse really well, a couple of times and drain out the water.
2. Add in 2 cups of water along with turmeric powder and about a teaspoon of salt.
3. Put the lid in place, close the pressure cooker and apply the pressure regulator.

4. Cook on a high flame for five steam whistles (that's the old technique where you just listen to the number of whistles) or if your cooker is not the type that has the 'steam whistle sound' you wait till it starts to release Steam on a high heat and then time it for 8 minutes.

5. As soon as it's done, place the cooker under running water to cool it down quickly. (Indian mom technique), this is to prevent the dal from overcooking..

6. Check that the dal is soft but still retaining some bite.

   It may need 1 or two minute more of cooking if there is still too m much bite. Keep in mind also, that the dal will simmer further with the sautéed ingredients, so it will get softer.

Heat the charcoal:

1. While the dal is cooking, for the dungar method, place a small piece of charcoal on an open flame and let it get really hot. It will turn red and then white in 2 to 3 minutes.

Prep:

1. Simultaneously, chop the onions, tomatoes, ginger, garlic and green chillies and have everything in place.
2. Don't forget the check the dal promptly after it has cooked.

Sauté the prepped ingredients:

1. Heat up a small stainless steel Skillet and add oil or ghee.
2. As the oil heats up add the cumin seeds and allow them to splutter.
3. Next add in the minced ginger and garlic and sauté briefly till it's nice and fragrant don't let it get brown.
4. Add in the chopped onions now and then sauté slowly till the onions become nice and soft. In a minute or so, you can see the onions are softened and just beginning to turn color.
5. At this stage add in the chopped green chilies, coriander powder and and chili powder. (keep the heat reduced because we don't want to burn those spices). Mix it through till you can smell those spices.
6. At this stage we can add in the chopped tomato. Now turn up the heat and you want to fry those tomatoes on high heat with constant stirring.
7. The tomatoes should be cooked down, softened and mashed to a pulp. Keep stirring and toss the pan to get some 'flaming action' which adds more Smoky Aroma, umami, and more deliciousness.
8. (On a very high heat this takes just under 2 minutes and it's really important that you keep tossing or stirring because you don't want any of those ingredients to catch on the bottom. You don't want a burnt flavor. We're looking for that Smoky delicious flavor.)
9. Once the tomatoes are softened and so easily mashable, as are the onions and other ingredients, basically creating a sauce like texture , pour the entire contents of the skillet into the cooked dal. (ensure that you checked the dal was tender prior to adding these ingredients)
10. Add some dal and liquids, back into the skillet, swirl it and pour it back into the pressure cooker (Indian mom technique) This is so that you don't lose any of that umami Flavor.
11. Next, simmer the dal in the pressure cooker (without lid) till it thickens in consistency. It should not we watery. Stir and check on it occasionally.
12. By now our charcoal should be nice and hot and almost all white.

13. When the dal has thickened to our desired consistency, place a small clean stainless steel bowl into the dal (so it's not submerged), and then place that piece of charcoal into it, Have your lid ready, and pour a small amount of ghee or oil right over the top of the hot charcoal)

14. Now close the cooker with the lid tightly and then leave this for as long as you can. I like to leave it for around 20 minutes.

15. When you open you can just smell that delicious Smokey Aroma. Carefully remove the charcoal bowl.
16. Plate the dal into a serving bowl and continue with the final step.

The Tadka (Tempering) :

1. Heat the ghee or oiling the same skillet used earlier.
2. Add the cumin seeds and allow it to splutter.
3. Add curry leaves, fried chillies and allow them to pop as well.
4. Add the spices (chili , coriander and asafoetida) powders and just let them bloom in the hot oil.
5. Give it a good stir and then quickly add the hot oil and all the contents of the pan over the the dal. Listen to the Sizzle!

6. Your 'Dhunagar' Dal Tadka with Smoky flavor built up in layers in ready! Garnish with a few fresh coriander leaves if desired. Serve with Rice varieties or Naan.