Handi Dal Tadka in a Clay Pot (Slow-Cooked Toor Dal)

Before pressure cookers, dal was cooked slowly in a clay handi (हांडी दाल तड़का). It takes longer, but the dal turns creamy on its own and picks up a mild earthy taste. This recipe is sized for a 1 litre handi.

• Serves 2 to 3
• Prep 10 minutes, plus 30 minutes to soak
• Cook 50 minutes
• Pot 1 L handi

Ingredients

• 1/2 cup toor dal (arhar), washed and soaked for 30 minutes
• 2 cups warm water
• 1/4 teaspoon turmeric powder
• 1 small tomato, chopped
• Salt to taste

For the tadka

• 1 1/2 tablespoons ghee
• 1/2 teaspoon cumin seeds
• A pinch of hing
• 3 garlic cloves, sliced
• 2 dry red chillies
• 1 small onion, finely chopped
• 1/2 teaspoon red chilli powder
• Coriander leaves, chopped

Method

1. Put the drained dal, warm water and turmeric in the handi.
2. Start on a low flame. Once the pot is hot, go up to medium and bring it to a boil. Skim off the foam.
3. Lower the flame, cover partly and simmer for 35 to 40 minutes, stirring now and then, until the dal is soft and breaks when pressed. Add a little warm water if it gets too thick.
4. Add the tomato and salt and cook for 5 more minutes. Mash lightly with a wooden spoon.
5. For the tadka, heat the ghee in a small pan. Add the cumin, hing, garlic and red chillies, then the onion. Fry until golden. Switch off and stir in the chilli powder.
6. Pour the tadka over the dal, cover for 2 minutes, then scatter the coriander leaves on top.

Serve with steamed rice or roti.

Clay pot notes

• Do not fill the handi more than two thirds. Dal froths as it boils.
• Top up with warm water only, never cold.
• Use a wooden spoon to stir and mash.
• Soaking the dal first cuts the cooking time and saves gas.

We cook this in the traditional clay handi. For a family of four or more, double the recipe in a 2 litre red clay pot.