Dal Tadka

Tender lentils bound in a bright yellow cream, topped with smoking clarified butter that traps the aromas of cumin and golden garlic. A smooth texture that coats the palate with a hint of dried chili.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 416
• Protein: 17 g
• Carbs: 39 g
• Fat: 17 g

Ingredients

• 250 g toor dal ( rinsed )
• 750 ml Mineral water
• 1 tsp turmeric
• 1 pinch Gray sea salt
• 1 piece Onion ( finely chopped )
• 3 piece Garlic ( minced )
• 2 piece Round tomato ( finely diced )
• 1 tsp Ginger ground
• 2 tbsp Peanut oil
• 2 tbsp ghee
• 1 tsp Cumin seed
• 2 piece Hot chili pepper ( whole dried )
• 1 pinch asafoetida
• 1 piece Fresh cilantro optional ( chopped for garnish )
• 1 tbsp Dried fenugreek leaves (Kasuri Methi) ( crushed between palms )

Instructions

1. Cooking the lentils

   Rinse the toor dal with clear water. In a saucepan, pour the lentils, water, turmeric, and salt. Bring to a boil, skim, then simmer until the grains crush easily between your fingers and the mixture thickens.

2. Aromatic base

   In a pan, heat the oil. Sauté the chopped onion until translucent. Add the minced garlic and ground ginger. When the aroma releases, stir in the diced tomatoes. Cook until the tomatoes turn into a thick paste and the oil begins to separate at the edges.

3. Combining

   Pour this base into the cooked lentils. Add the kasuri methi, previously crushed between your hands. Mix and simmer for 5 minutes for the flavors to infuse. The consistency should be velvety, neither too liquid nor too compact.

4. The Tadka (tempering)

   In a small ladle or pan, heat the ghee until very hot. Toss in the cumin seeds: they should sizzle instantly. Add the asafoetida and whole chilies. Immediately pour this hot mixture over the dal. Close the lid for 2 minutes to trap the smoky aromas.

Chef's tips

• Don't over-salt at the beginning; the dal reduces and concentrates flavors.
• The secret is in the Tadka: the ghee must be smoking hot so the spices release their essential oils instantly.
• If the dal gets too thick while sitting, loosen it with a splash of boiling water.

Storage

Keeps for 3 days in the fridge. The flavor improves the next day. Reheat over low heat, adding a little water.