Dal Tadka

Name: Dal Tadka
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 200g Toor Dal, split pigeon peas, rinsed; 750ml Water, for cooking the dal; 1/2 tsp Turmeric Powder; 1 medium Onion, finely chopped; 1 large Tomato, chopped; 2 centimeter (cm)s of Ginger, piece, finely chopped; 4 cloves of Garlic, minced; 1 Green Chili, slit; 1.1 tsp Salt, to taste; 2 tbsp Ghee; 1 tsp Cumin Seeds; 2 Dried Red Chilies; 4 cloves of Garlic, thinly sliced; 1/4 tsp Asafoetida, hing; 1 tsp Kashmiri Red Chili Powder; 1/2 tsp Dried Fenugreek Leaves, kasuri methi, crushed; 1/4 tsp Garam Masala; 2 tbsp Coriander Leaves, fresh, chopped (cilantro); 4 wedges of Lemon, optional

Dal Tadka is a warm, comforting Indian lentil dish where creamy, slow-cooked toor dal is brightened with tangy tomatoes and finished with a fragrant, buttery tempering. The ghee-infused tadka of cumin, garlic and spices adds a smoky, aromatic punch that makes every spoonful deeply satisfying — perfect with rice or warm rotis.

Dal Tadka is a warm, comforting Indian lentil dish where creamy, slow-cooked toor dal is brightened with tangy tomatoes and finish... Show more

Traditional Indian Recipe

Health Grade

S- · Outstanding

Rating

4.2

Time

50 min

Price

0,54 €

Calories

276 kcal

vegetarian

low calorie

healthy

easy

Method

Prep the ingredients

Rinse the Toor Dal in a few changes of cold water until the water looks mostly clear, then let it drain well. While it drains, finely chop the Onion and Tomato, finely chop the Ginger, split the Garlic into two piles so you can mince 4 cloves for the dal and thinly slice 4 cloves for the tadka, and slit the Green Chili.

Simmer the dal

Add the drained dal to a medium pot with 750 ml of Water, Turmeric Powder, most of the Salt, the chopped onion, tomato, ginger, minced garlic, and green chili. Bring it to a boil over medium-high heat, then lower the heat, partly cover the pot, and simmer gently for 25 minutes until the dal is soft and creamy. Stir now and then, and mash a spoonful against the side of the pot if you want a thicker texture.

Make the tadka

Heat the Ghee in a small pan over medium heat. Add the Cumin Seeds and Dried Red Chilies; once they start to crackle, stir in the sliced garlic and the Asafoetida. Fry, stirring constantly, until the garlic turns pale golden, then lower the heat and quickly stir in the Kashmiri Red Chili Powder, the crushed Dried Fenugreek Leaves, and Garam Masala just until fragrant.

Finish and serve

Taste the dal and add a little more salt if needed. Ladle it into bowls, spoon the hot tadka over each serving, and finish with the chopped Coriander Leaves. Serve with Lemon wedges on the side for squeezing, if you like.