Dal tadka
Local name : दाल तड़का
The great Indian classic, soft yellow lentils finished with a sizzling spiced butter poured over at the last moment.
Photo : AugustineKajur · CC BY-SA 4.0
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
- Rinse the lentils until the water runs clear. Put them in a pan with 750 ml water, the turmeric and the salt.
- Bring to the boil, skim, then simmer for 20 to 25 minutes until very soft. Whisk lightly to break them down.
- Meanwhile, heat the ghee in a frying pan. Add the cumin seeds and let them sizzle for 20 seconds.
- Add the onion and cook until golden, about 5 minutes. Stir in the garlic, ginger and green chilli and cook for 1 minute.
- Add the tomatoes, chilli powder and garam masala. Cook until the tomatoes collapse.
- Pour this tadka over the hot lentils, stir, and simmer for 5 minutes to bring everything together.
- Serve with basmati rice or chapatis, topped with coriander and a squeeze of lemon.
The word tadka refers to the technique of tempering spices in hot fat. It is what gives the dish its depth. Swap the ghee for coconut or sunflower oil to make it vegan.
