Zainab Khanam
– 1 cup toor dal (yellow lentils) – 1 onion (chopped) – 1 tomato (chopped) – 4-5 garlic cloves – 1 inch ginger (chopped) – 1 tsp cumin seeds – 1 tsp turmeric powder – 2 dried red chilies – Ghee or oil for tempering – Fresh coriander leaves for garnish
Soak toor dal for 20 minutes. Pressure cook with water, turmeric, and salt until soft.
In a pan, heat ghee. Add cumin, mustard seeds, garlic, onions, and tomatoes. Sauté until golden.
Add red chili powder, garam masala, and mix. Let the spices release their aroma.
Pour the tadka over the cooked dal. Stir well and simmer for a few minutes to blend flavors.
Garnish with fresh coriander. Serve hot with rice or naan for a comforting meal!