Lobia Dhungar

Ingredients

• 🧂Saltto taste
  
• 🧅Onion1, finely chopped
  
• 🍅Tomato1, chopped
  
• 🧄Garlic3 cloves, sliced
  
• 🌶️Green Chili1, slit
  
• 🌶️Cumin Seeds1 tsp
  
• 🧈Ghee2 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🫙Black-Eyed Peas1 cup, rinsed
  

Optional extras

• 🌿Fresh Cilantrohandful
  

Instructions

1. 1

   Pressure-cook the dal with the turmeric and a little salt in 2.5 cups of water for 3-4 whistles, until completely soft.

2. 2

   Whisk it smooth — a proper dal should pour like thick cream.

3. 3

   For the tadka, heat ghee in a small pan and crackle the cumin, then fry the garlic and green chili to a pale gold.

4. 4

   Add the onion and cook to golden, then the tomato until it collapses into the fat.

5. 5

   Pour the tadka into the dal — listen for that satisfying hiss — and simmer for 8-10 minutes so the flavours marry.

6. 6

   For the dhungar finish, place a live coal in a small bowl in the middle of the pot, drizzle over ghee, and cover for 3 minutes to trap the smoke.

7. 7

   Adjust the salt and finish with cilantro and an extra spoon of ghee.