Dal Kali Mirch is a variation to the usual plain toor dal and the tempering with black peppercorns gives a nice aroma + flavor. Adapted from here; serves 4.
½ cup split pigeon pea (toor dal / arhar dal)
2 green chilies, slit (hari mirchi)
1 onion, finely chopped (pyaaz)
2-4 cloves garlic, crushed (lehsun)
2 medium tomatoes, chopped (tamatar)
1 Tbsp clarified butter (ghee)
½ tsp cumin seeds (jeera)
pinch asafoetida (hing)
1-2 whole dry red chillies, broken into 2 (sukhi lal mirch)
10-15 black peppercorns, lightly crushed (kali mirch)
1 Tbsp cilantro, finely chopped (kothmir)
salt as per taste (1 tsp works for me)
1. Rinse toor dal 4-5 times until clean. Drain & pressure cook it with next 4 ingredients, along with salt & 2.5 cups water until 4 whistles. Click here to learn more about the basics of pressure cooking lentils.
2. Let pressure cool down completely then open the lid, stir dal, mashing it slightly in the process. Transfer to serving bowl.
3. Heat ghee in a small pan, add jeera, let it pop, add hing + broken red chillies + crushed peppercorns – add this tempering right away while it’s hot to the dal. Sprinkle chopped cilantro (+ more crushed peppercorns if you wish!) & serve hot with roti/rice.. . . . . . . . . . . . . . . . . . . . . . . .
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