Dal Tadka

Name: Dal Tadka
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup split yellow pigeon peas (Toor dal); 1 medium tomato (chopped); 4 cloves garlic (thinly sliced); 1 tsp cumin seeds; 2 dried red chilies; 2 tbsp Ghee

Yellow lentils cooked until mushy and tempered with spices and garlic.

30 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Dairy

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Instructions

6 steps

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.

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