Dal Tadka
Yellow lentils cooked until mushy and tempered with spices and garlic.
Contains common allergens
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Instructions
- 1
Wash and Boil Dal: Rinse the lentils thoroughly. Place them in a pressure cooker with 2.5 cups of water, 1/2 tsp turmeric, and the chopped tomato. Cook for 4-5 whistles until the lentils are completely soft.
- 2
Mash the Dal: Open the cooker once the pressure drops naturally. Use a whisk to vigorously mash the dal into a smooth, soupy consistency. Season with salt. If it's too thick, add a little hot water and simmer for 2 minutes.
- 3
Prepare the Tadka (Tempering): Heat the 2 tbsp of ghee in a small pan over medium heat. This step is crucial for the dish's signature flavor.
- 4
Sizzle the Spices: Add the cumin seeds and let them crackle. Immediately add the thinly sliced garlic and sauté until the edges turn golden brown (do not let it burn).
- 5
Add Chilies: Turn off the heat. Throw in the dried red chilies, a pinch of asafoetida (hing), and 1/2 tsp of Kashmiri red chili powder for color. Swirl the pan for 5 seconds.
- 6
Pour and Serve: Pour the sizzling, aromatic ghee directly into the cooked dal. Cover the pot immediately to trap the aromas for 2 minutes. Stir, garnish with cilantro, and serve over rice.
Plan it in Listahan
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