Dal Tadka
A wonderful South Indian-inspired dal that's warming for the soul and refreshing for the palate
Ingredients
- 250 grams dried red lentils (masoor dal) rinsed
- 1 liter water
- 1 small tomato chopped
- 1 small onion chopped
- 1 teaspoon ground turmeric
- 2 tablespoons vegetable oil or ghee
- 4 cloves garlic chopped
- 2 dried red chilis
- 1 teaspoon black mustard seeds
- 1 teaspoon whole cumin
- ¼ teaspoon ground coriander seed
- ¼ teaspoon garam masala
- 4 fresh curry leaves
- Salt to taste
- Big handful fresh coriander (cilantro) chopped
Instructions
Cook the lentils:
- If you have the time, soak the lentils in cold water for about 1 hour (see notes) and rinse again.
- In a large pot, combine the lentils, water, tomato, onion, and turmeric and bring to a boil. Cover and let simmer until the lentils have softened. Mash half of the lentils with a spoon or by pushing them through a mesh sieve. Season with salt.
Make the tadka and finish the dal:
- In a small pan, heat the oil over medium heat. Add the garlic, chili, mustard seeds, and cumin and cook until aromatic, about 1-2 minutes. Add the ground coriander, garam masala, and curry leaves and cook for another minute or two, taking care not to burn the garlic.
- Pour the hot tadka into the lentils and stir in the chopped coriander (cilantro). Serve over basmati rice.
Notes
- I like to use dried red Kashmiri chilis. You can also use “regular” dried red chilis. Both can be found at South Asian grocers.
- If you can’t find fresh curry leaves, you can substitute dried. Keep in mind that dried curry leaves are less flavourful than fresh, so adjust the amount used accordingly.
- The longer you soak the lentils, the faster they cook, and the less cooking liquid you need. Make sure to rinse the lentils before soaking in clean water. If leaving them to soak overnight, make sure to use a closed container. Once they’ve finished soaking, rinse the lentils once more under clean water before cooking.