Dal Tadka
Dal is the dish nearly every Indian family eats almost daily, comforting and never bland when the tadka is done right. The secret: a tempering of cumin, mustard, garlic and chili sizzled for a few seconds in ghee, poured sizzling over the lentils right before serving.
10 min
Preparation
25 min
Cooking
4
Servings
Easy
Difficulty
Ingredients
- Red lentils (masoor dal): 200g
-
Turmeric: ½ teaspoon
- Salt
- Ghee: 2 tablespoons
-
Cumin seeds: 1 teaspoon
-
Mustard seeds: ½ teaspoon
-
Whole dried chilies: 2
- Garlic, sliced: 4 cloves
-
Asafoetida (hing): 1 pinch
- Fresh coriander
- Lemon
Instructions
-
1
Cook the lentils with the turmeric and salt until soft, about 20 minutes.
-
2
Right before serving, heat the ghee in a small pan.
-
3
Let the cumin and mustard seeds sizzle, then add the garlic, dried chilies and asafoetida, 30 to 45 seconds until fragrant.
-
4
Pour the sizzling tadka directly over the dal.
-
5
Add fresh coriander and a squeeze of lemon before serving.
Tips
Never prepare the tadka in advance, it loses its crackle and aroma within minutes.
Adjust the thickness at the end with a splash of hot water if the dal is too thick.
Asafoetida can replace garlic for a Jain version.
Spices used
Find the spices from this recipe in our shop.
Cumin seeds
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Mustard seeds
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Asafoetida (Hing)
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Kashmiri Red Chili
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Lakadong Turmeric Powder
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