Why you’ll love this

A comforting, protein-rich dal with a fragrant tadka and a subtle nutrient boost from moringa powder — quick, wholesome, and family-friendly.

Preparation timeline

• Pressure cooking dal: 15 minutes
• Tempering: 5 minutes
• Total time: ~20 minutes

Ingredients

• Toor dal (pigeon pea) – 1 cup (200g)
• Moringa powder – 1 tsp (5g)
• Onion – 1 medium, chopped (100g)
• Tomato – 1 medium, chopped (100g)
• Green chili – 1, slit
• Turmeric powder – ½ tsp (2g)
• Cumin seeds – 1 tsp (5g)
• Garlic – 3 cloves, chopped
• Dry red chili – 1
• Oil/ghee – 2 tbsp (30ml)
• Salt – 1.5 tsp (7g)
• Water – 3 cups (720ml)

Step-by-step

1. Step 1 — Cook dal (≈15 mins): Wash the toor dal well. Add dal to a pressure cooker with 3 cups water and turmeric. Pressure cook for 3–4 whistles until soft. Mash lightly and set aside.
2. Step 2 — Prepare tempering (≈5 mins): Heat oil or ghee in a pan. Add cumin seeds, dry red chili and chopped garlic. Sauté for a few seconds, add chopped onion and green chili, and cook until onions turn translucent. Add chopped tomato and cook 2–3 minutes until softened.
3. Step 3 — Combine & simmer: Stir the cooked dal into the tempering. Add salt and moringa powder, mix well and simmer for 2 minutes to combine flavours. Serve hot with steamed rice or rotis.

Pro tips

• For creamier dal, mash a portion of the cooked dal thoroughly before adding tempering.
• Adjust moringa to taste — 1 tsp gives a mild nutrient boost without overpowering the dal.
• Add a squeeze of lemon or a dollop of ghee before serving for extra richness.

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