How do you make authentic dhal?!

How do you make authentic dhal?

Can someone tell me the exact ingredients and method. Thanks

1 day ago
Thanks to everyone - will gradually try them all out cant decide who is the top answerer, will give it some thought and let you know. Thanks again.

The standard preparation of dal begins with boiling a variety of dal (or a mix) in water with some turmeric, salting to taste, and then adding a tadka (also known as tarka, vaghaar or baghaar) which is various seasonings or flavorings fried in a small amount of oil to add flavor to the dish. The ingredients in the tadka for each variety of dal vary by region and individual tastes, but common tadka combinations include cumin, chili powder [cayenne powder], and onion or mustard seeds and garlic. In some recipes, ginger, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavor. Some preparations also call for mashing the cooked dal a bit with a hand masher or suitable rolling pin.

Other common tadka ingredients include asafoetida, fresh or dried chili pods, cilantro and garam masala and cumin seeds. The raw spices are fried for a few seconds in the hot oil first, and then the remaining ingredients are added. The garlic is typically only fried for a minute or two, but the onion is fried for 10 minutes or until browned. The tadka, or spice-infused oil, is poured over the cooked dal and served with bread or over Basmati rice.

In South India, dal is mainly made with toor dal, however, all of the common varieties of beans & pulses listed above can be used with this method to make dal. [3]