Classic Dal Tadka (Yellow Lentil Curry)

Classic Dal Tadka (Yellow Lentil Curry)

Written by

admin

in

Dal tadka is one of the most loved home-cooked dishes in India, and for good reason. It is simple, nourishing and full of flavor. Soft cooked lentils are finished with a “tadka”, a quick tempering of spices in hot ghee that is poured over just before serving.

Serves: 4 · Prep: 10 minutes · Cook: 30 minutes

Ingredients

  • 1 cup toor dal (split pigeon peas), or half toor and half masoor dal
  • 3 cups water, plus more as needed
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt, or to taste
  • 1 medium onion, finely chopped
  • 1 medium tomato, chopped
  • 1 green chili, slit
  • 1 teaspoon grated ginger
  • Juice of half a lemon
  • Fresh coriander (cilantro), chopped

For the tadka

  • 2 tablespoons ghee or oil
  • 1 teaspoon cumin seeds
  • 3 cloves garlic, thinly sliced
  • 2 dried red chilies
  • A pinch of asafoetida (hing), optional
  • 1/2 teaspoon Kashmiri chili powder

Instructions

  1. Rinse the dal in several changes of water until the water runs mostly clear. Soak for 20 minutes if you have time.
  2. Cook the dal with 3 cups of water, the turmeric and salt. In a pressure cooker, cook for 3 to 4 whistles. In a pot, simmer covered for 25 to 30 minutes until very soft, stirring now and then.
  3. Mash the cooked dal lightly with the back of a spoon or a whisk until creamy.
  4. In a separate pan, heat 1 teaspoon of oil and cook the onion until soft and golden. Add the ginger, green chili and tomato and cook until the tomato breaks down.
  5. Stir the onion-tomato mixture into the dal. Add hot water to reach the consistency you like and simmer for 5 minutes. Taste and adjust the salt.
  6. For the tadka, heat the ghee in a small pan. Add the cumin seeds and let them sizzle. Add the garlic and dried chilies and cook until the garlic is light golden. Turn off the heat, then add the asafoetida and chili powder.
  7. Pour the hot tadka over the dal. Finish with lemon juice and fresh coriander.

Serving ideas

Serve with steamed basmati rice, jeera rice or warm rotis, with a simple salad of onion and cucumber on the side.

Tips

  • Do not let the garlic brown too much, or it will taste bitter.
  • Dal thickens as it cools. Add a splash of hot water when reheating.
  • Leftovers keep in the fridge for up to 3 days.

More from our kitchen: Shakshuka, no-mixer pizza dough and stock up with our spice pantry starter kit.

More posts