Yellow lentils tempered with ghee and spices.
Pressure cook dal with turmeric, onion, tomato and salt with 3 cups water for 4 whistles. Whisk smooth.
Heat 1 tbsp ghee, crackle half the cumin and garlic. Stir into the cooked dal.
Heat the remaining ghee till smoking, add cumin, garlic and dried chillies. Pour the sizzling tadka over the dal at the table.
Rich, creamy & everyone's all-time favourite.
Layered basmati rice with fragrant spices.
Coconut milk-based curry with fresh catch.
