Priyanka’s Wagharni (Yellow Daal Tadka)

Ingredients

• 190 gyellow toor daal (split pigeon peas), rinsed and soaked for 30 minutes
• 590 mlwater
• 2 clovesgarlic, peeled
• 1 piece, about 2.5 cmginger, peeled and cut into rough cubes
• 1 tspkosher salt
• 1 tspturmeric
• 1 canchickpeas, drained and rinsed
• 1 stemcurry leaves
• 3–4Indian green chillies, sliced lengthways
• 1 tspcumin seeds
• 1/2 tsphing (asafoetida)
• 45–60 mlneutral oil
• 1/2fresh lime
• 15 gfresh coriander, roughly chopped
• 95 gbasmati rice, rinsed and soaked for 30 minutes
• 355 mlwater
• A pinchsalt, for the rice

Instructions

1. 1

   Start the daal

   Put the rinsed, soaked daal in a pot with 590 ml water, the garlic, ginger, turmeric and 1 tsp salt. Set over medium heat and bring to the boil.

2. 2

   Simmer until tender

   Lower the heat, cover and simmer for about 45 minutes. Open the pot occasionally to stir and skim away any foam.

3. 3

   Add chickpeas

   When the daal is tender, creamy and cooked through, stir in the drained chickpeas and cook for 5 minutes.

4. 4

   Cook the rice

   While the daal simmers, put the rinsed, soaked rice in a separate pan with 355 ml water and a pinch of salt. Stir and bring to the boil over medium heat, then reduce the heat to a simmer and cover, leaving the lid positioned so steam can escape. Cook for about 15–20 minutes, until the water has evaporated and the rice is fluffy.

5. 5

   Heat the oil

   For the wagharni, or tempered spices, pour the neutral oil into a small saucepan and set it over medium heat.

6. 6

   Temper the spices

   After about 30–60 seconds, when the oil is hot and shimmering, add the cumin seeds and let them sizzle for 15–30 seconds. Carefully add the sliced chillies and swirl them through the oil, then stand back and add the curry leaves, which may pop. Once the popping subsides, stir in the hing and immediately pour the hot spiced oil into the daal; stir to combine.

7. 7

   Finish the daal

   Squeeze in juice from one quarter of the lime and stir in half of the chopped coriander. Taste and adjust the salt if needed.

8. 8

   Serve with rice

   Spoon the rice onto plates and top with daal. Garnish with the remaining coriander and a lime wedge. The dish is intended to be eaten with your hands.

What is wagharni?

Wagharni means tempered spices: spices and aromatics briefly sizzled in hot oil, then added to a dish to bring their flavour into the whole pot. This version is a yellow toor daal inspired by Priyanka Naik’s Maharashtrian roots.

Slow-simmered split pigeon peas make a creamy base, while chickpeas add another layer of substance. Rice, lime and fresh coriander round out the bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 13g protein, 61g carbs, 11g fat.

Most of the carbohydrate comes from the daal, chickpeas and basmati rice; the oil supplies most of the fat, while the split peas and chickpeas provide plant protein. Serve with a generous portion of greens or salad alongside to add freshness and balance the plate.

Build a creamy daal

Soaking first: A 30-minute soak gives the split peas a head start. Rinse them before cooking, and simmer gently until they are tender and creamy.

Aromatics: Garlic, ginger and turmeric cook with the daal from the beginning, so their flavours infuse the liquid as the peas soften.

Take care with the tempering

Hot oil: Wait until the oil shimmers before adding the cumin; it should sizzle briefly, not scorch. Have the daal ready, as the finished tempering is poured in straight away.

Curry leaves: They can spit and pop when they hit the oil, so add them carefully and stand back. Wait for the popping to subside before adding the hing.

Look for these texture cues

Daal: It is ready for the chickpeas when the split peas are tender and the mixture looks creamy. Stir from time to time and skim off foam as directed.

Rice: Keep the pan covered at a low simmer, with the lid positioned to let steam escape. The rice is done when the water has evaporated and the grains are fluffy.

Keep the cooking in step

Start the daal first, since its simmer takes about 45 minutes. Make the rice while it cooks, then prepare the quick tempering near the end so it can go into the daal while hot.

The peas need to be soaked for 30 minutes before cooking, and the rice also needs a 30-minute soak. Include those waits when planning the meal.

Serve it simply

Spoon the daal over basmati rice and finish with the remaining coriander and a lime wedge. A squeeze of lime just before eating brightens the rich, gently spiced bowl.

For a fuller spread, serve alongside a crisp salad or cooked greens. The original serving suggestion is to eat the dish with your hands.

Recipe notes & tips

• Soak the daal for 30 minutes and rinse it before adding it to the pot.
• Stir and skim the daal occasionally during its 45-minute simmer.
• Use a small saucepan for the tempering so the spices sit in the hot oil.
• Stand back when adding the curry leaves, as they may pop in the oil.
• Add the hot tempering to the daal as soon as the hing has been stirred in.
• Check the rice near the end of its 15–20-minute simmer for fluffy grains and evaporated water.

Variations

• Adjust the chilli: Use fewer green chillies for a milder tempering.
• Add more lime: Serve extra wedges at the table for a sharper finish.
• Change the rice: Serve with another plain grain if you do not have basmati.
• Add greens: Serve cooked greens alongside for a fresh contrast.
• Make it smoother: Stir the cooked daal more thoroughly before adding the chickpeas.

Common mistakes to avoid

• Boiling too hard: Lower the heat once the daal reaches the boil so it simmers gently.
• Skipping the stirring: Open the pot occasionally to stir and skim off foam as the daal cooks.
• Scorching the cumin: Add it to shimmering oil and let it sizzle only for 15–30 seconds.
• Standing too close: Curry leaves can pop in hot oil, so add them carefully and step back.
• Leaving the rice lid fully sealed: Position it so steam can escape, as the method directs.
• Adding the tempering late: Pour it into the daal immediately after the hing goes in.

How to store

Refrigerate leftover daal and rice separately in covered containers and use within 3 days. Reheat until piping hot; loosen the daal with a splash of water if it has thickened, and add a little water to the rice to help it warm through.

Frequently asked questions