Dal Tadka

Dal Tadka

Dal tadka is a dish with a long and ancient history in India. It is deeply rooted in the culinary traditions of Indian homes and “dhabas” - country inns or roadside restaurants across the country, where it is a popular and comforting meal.

The lentils commonly used are toor dal (split pigeon peas), moong dal (split yellow lentils), masoor dal ( red lentils ) , or a combination of different dals.

The word “tadka” literally means “to temper” or “to season.” This method is characteristic of Indian cuisine.

Ghee (clarified butter) is the traditional choice for tadka, as it adds a rich, nutty flavor. You can however make use of oil or butter to replace ghee, if ghee is not readily available.

A final garnish of finely chopped fresh cilantro is added just before serving to provide a fresh, herbaceous contrast to the rich, earthy flavors.

Our Dal tadka kit

We provide all the spices and dry ingredients needed to prepare this dish in this kit, which is freshly hand-prepared to order.

You will need to source the necessary fresh ingredients from your local grocery store. We believe deeply in the importance of healthy, local food and therefore recommend that you buy these fresh products from a short-circuit store near you.

As some of these spices are not grown here in France, we import them directly from India via our carefully selected partners in respect of fair trade. The spices we import are all certified organic by the EU.

To learn more about where our spices come from, please feel free to send us an email. We will be happy to answer all your questions!

Your ready-to-cook kit contains the ingredients listed below as well as a simple and practical recipe sheet, so that this dish is the best you have ever tasted.

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  One of the oldest cultivated crops, masoor dal has been grown in India since ancient times. These small, quick-cooking lentils are used to make simple, creamy lentil soups. They are a staple of everyday meals and are often tempered with fried cumin and other spices.

  Red lentils

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  Garam masala, which translates to "hot spice mix" in Hindi, is a blend of ground spices that originated in North India. The name "hot" refers to the warming effect the spices are believed to have on the body according to Ayurvedic medicine, rather than the spiciness from chili peppers. The composition of garam masala varies greatly by region, and even from one household to another. Garam masala is a versatile spice blend used to enhance the flavor and aroma of a wide variety of Indian dishes. It's often used as a finishing spice, added toward the end of cooking to preserve its potent fragrance. It can also be used in marinades or as a dry rub for meats. Garam masala differs from other Indian spice blends like curry powder. Curry powder was a blend created for British colonizers to mimic Indian flavors, and it typically contains turmeric, which gives it a yellow color. Garam masala, on the other hand, does not usually contain turmeric and is a traditional part of Indian culinary heritage.

  Garam Masala

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  Fenugreek is a plant cultivated throughout India, and the leaves are dried to create this aromatic spice. These dried leaves have a slightly bitter and savory flavor. They are typically crushed between the palms and sprinkled into a dish toward the end of cooking to add a distinctive nutty, savory aroma, especially in curries and lentil dishes.

  Dried fenugreek leaves

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  Turmeric or Curcuma longa is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing.

  Turmeric

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  This pungent resin comes from a plant native to the mountains of Afghanistan and Iran, but its use is ubiquitous in Indian cuisine. It is used as a substitute for onion and garlic, particularly by vegetarian sects like Jains. It adds a savory, sulfurous aroma to dishes and is typically fried in oil at the start of cooking to mellow its strong flavor.

  Asafoetida

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  While thought to have originated in the Middle East, cumin has been cultivated in India for millennia and is a cornerstone of Indian cooking. Cumin is used both whole and ground. The whole seeds are often fried in hot oil at the beginning of a dish (Tadka) to impart a warm, earthy aroma. Ground cumin is a key ingredient in almost all curry powders and spice blends like garam masala.

  Cumin

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  Indian whole dried red chillies can be used entirely or make into a powder along with other spices to give a specific aroma and taste. They are used in multiple dishes ranging from tadka to gravies and many other dishes. It is one of the most commonly used spice in indian cuisine.

  Whole dried red chillies

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  Mustard is a plant native to the temperate regions of Europe and Asia. Black and brown mustard seeds are widely cultivated and used throughout India. Mustard seeds are typically fried in oil until they pop and release a pungent, nutty flavor. They are a crucial component of Tadka in South Indian and Bengali cooking, used for tempering dals, curries, and vegetable stir-fries.

  Mustard seeds

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  As the name suggests, these chillies are a specific variety cultivated in the Kashmir region of India. Prized for their vibrant red color and mild heat, they are used to add a beautiful red hue to dishes without making them excessively spicy. They are essential for dishes like rogan josh, tandoori chicken, and various curries.

  Kashmiri red chili powder

The recipe requires the following ingredients that are not included in your kit, we recommend buying these ingredients locally.

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  Pot

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  Coriander leaves

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  Water

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  Tomatoes

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  Onion

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  Oil

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  Ghee

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  Ginger is native to the rainforests of Maritime Southeast Asia and is one of the first spices to have been exported from Asia. It was introduced to India very early in its history and has been cultivated there for thousands of years, becoming an integral part of both its cuisine and traditional medicine, Ayurveda. Ginger is a foundational ingredient in Indian cooking. It is a key component of the aromatic paste known as ginger-garlic paste, which forms the flavor base for countless curries, dals, and marinades. It provides a pungent, spicy, and warm flavor. Fresh ginger is also grated or julienned and added to stir-fries, and is famously used to make a soothing and spicy chai (tea).

  Ginger

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  Garlic's origins are traced back to Central Asia, where it was first cultivated. It spread from there to the Middle East and then to South Asia, becoming a staple in Indian diets since ancient times. Garlic is another essential aromatic in Indian cooking. It is most often used alongside ginger and onion to create the rich, sautéed base (bhuna) for a wide array of dishes. It provides a savory, sharp, and slightly spicy flavor that is a must-have for meat dishes, vegetable curries, and dals. It is also a key ingredient in many Indian pickles and chutneys.

  Garlic

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  Chillies were brought to India by the Portuguese, but green chillies have since become a fundamental part of the cuisine. Used to provide fresh heat and a sharp flavor, green chillies are a primary source of spiciness in Indian cooking. They can be sliced and added directly to curries, sauces, or fried alongside other spices in a Tadka.

  Green chili