Zero Oil Dal Tadka

PREPARATION

1. In a bowl, add 250 grams pigeon peas and 400 milliliters water. Soak for 30 minutes.
2. After soaking, transfer to a pressure cooker. Add 450 milliliters water, 1 teaspoon salt, and 1 teaspoon turmeric. Mix well.
3. Cover with lid and cook for 2 - 3 whistles.
4. Once cooked, stir for 1–2 minutes and remove from heat.
5. In a skillet, add 1 teaspoon cumin seeds and 1 tablespoon ginger. Sauté for few seconds.
6. Add 3 dry red chili and 1/2 teaspoon salt. Sauté briefly.
7. Add 1 tablespoon garlic and 1 tablespoon Green Chili. Cook for 1 minute. 
8. Add 1 teaspoon paprika and mix well.
9. Add 150 milliliters water in two parts and mix well. Remove a portion of tempering for later use.
10. Add cooked dal into the skillet and mix well.
11. Add 1 teaspoon coriander and cook for 1 minute. Turn off heat.
12. Transfer to a serving bowl. Garnish with reserved tempering and fresh coriander.
13. Serve hot.