Slice the onions thinly & chop the tomatoes finely. Place in a Pressure Cooker or Instant Pot or Regular Pot.
Wash the daal thoroughly until the water runs clear.
Combine with the onions & tomatoes followed by 6 cups of water, salt, turmeric & 1 teaspoon oil.
Note: Oil is added to avoid sticking to the bottom.
Cook on high until one whistle. Remove from heat.
Let the pressure release automatically.
If using an Instant Pot, time it for 1 minute on high. Let it switch to warm mode.
Use natural pressure release.
You may choose to use a regular pot as well.
In that case, cook covered over medium heat for 15 to 20 minutes.
In the mean time, slice the garlic thinly.
Leave a few small cloves of garlic whole.
Blend the daal well with the help of a ladle. *We want a slightly runny consistency. Add hot water to thin down if required.
Add the coriander greens. Stir. Keep covered.
Heat the desi ghee in a small frying pan. Tip in the cumin seeds. Let them crackle.
Add the sliced & whole garlic cloves.
Caramelize over low heat. The garlic should turn dark brown (almost burnt).
Add the degi mirch powder. Cook for 10 seconds.
Pour the hot tadka/tempering on top of the cooked dal.
Your Dal is ready to be devoured with steamed Rice, Papad & Achaar.
Totally blissful
