My take on an Indian Tadka Dal Fry. Most of the ingredients have been adjusted to more readily available spices.
1 cup toor dal lentils (pigeon peas)
1/4 tsp turmeric powder
1/2″ knob of ginger
1 Tbsp finely chopped ginger
1 tsp cumin seed
1 Tbsp butter
1/2 jalapeno, finely diced
2 medium tomatoes, chopped
Pinch fenugreek powder
In a pressure cooker, place lentils, turmeric, ginger knob, and 1 1/2 cups water. Seal lid and cook over medium-high heat for 5 minutes after whistling starts. Remove from heat and allow to cool until pressure cooker unlocks. Open and discard ginger knob.
In a medium saucepan, heat butter on medium-high. When melted, add cumin seeds and cook for 1 minute. Next add chopped ginger, jalapeno, tomatoes, and fenugreek. Cook for 2 minutes, adding water if needed.
Reduce heat to medium-low, mix in cooked lentils, and allow to cook for 5 minutes longer.
Serve over rice and top with sauce if desired.
2 tsp butter
1/2 tsp cumin seeds
1/2 tsp red chili pepper powder
Melt butter and stir in cumin and pepper. Drizzle over top of finished Tadka Dal just prior to serving.