Dal Tadka
Creamy yellow lentils simmered with tomatoes and finished with a dramatic sizzling tempering of ghee-fried cumin, garlic, and dried chilies. A staple of Indian home cooking that is as warming as it is simple.
Ingredients
- 1 cup yellow lentils (toor dal or chana dal), rinsed
- 3 1/2 cup water
- 1/2 tsp ground turmeric
- 1 tsp salt
- 2 plum tomato, diced
- 2 tbsp neutral oil (or vegan butter)
- 1 tsp cumin seeds
- 4 garlic cloves, thinly sliced
- 2 dried red chilies
- 1/4 tsp asafoetida (hing)
- 1/2 tsp garam masala
- 2 tsp fresh lemon juice
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Combine 1 cup rinsed yellow lentils (toor dal or chana dal), 3 1/2 cup water, 1/2 tsp ground turmeric, and 2 diced plum tomato in a large saucepan. Bring to a boil over high heat, skimming any foam.
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2
Reduce heat to medium-low, partially cover, and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are completely soft and breaking down into a thick, creamy consistency. Add more water if the dal thickens too quickly.
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3
Stir in 1 tsp salt and 1/2 tsp garam masala. Taste and adjust seasoning. Squeeze in 2 tsp fresh lemon juice and stir.
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4
Make the tadka (tempering): heat 2 tbsp neutral oil (or vegan butter) in a small skillet over medium-high heat until shimmering. Add 1 tsp cumin seeds and let them sizzle for 20 seconds. Add 4 thinly sliced garlic cloves, 2 dried red chilies, and 1/4 tsp asafoetida (hing) and cook for 1 minute until the garlic is golden.
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5
Immediately pour the hot tadka over the dal. It will sizzle dramatically. Stir to partially combine, leaving some swirls of the tempering visible.
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6
Garnish with 1/4 cup chopped fresh cilantro and serve with rice or roti.