Lachko dal, Mashed toor dal
Lachko dal, pressure cooked toor dal, mashed and tempered with spices. Makes a delicious accompaniment with rice,
Prep Time15 mins
Cook Time30 mins
Servings: 4 people
Sauce pan/Tadka pan
- 1 cup Tuvar dal/toor dal/Tuvaram paruppu
- ½ tsp turmeric powder
- ½-¾ tsp salt or to taste
- ¼ tsp hing/asafoetida
- Fresh coriander leaves for garnish
- 2-3 tbsp ghee/clarified butter use vegatable oil for vegan version
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds/jeera
- 2 nos red chilies, broken into two i have used long variety
- a sprig of curry leaf
Wash the dal twice with water. Add twice the amount of water and let it soak for 15 minutes.
Pressure cook the dal until soft. I usually cook it for 4-5 whistles so it becomes soft and easily mashable with a potato masher or back of the ladle.
Let the pressure release on its own. Mash the dal well. Next step is tempering, though the step is optional, i would definitely recommend it.
Heat a tadka/tempering pan with ghee/oil. When its hot, splutter mustard seeds, add cumin and chilies along with hing and curry leaves. Pour this sizzling tadka over the dal.
Garnish the dal with fresh coriander leaves and serve it with steaming hot rice for a warm comforting meal.