Dal Tadka
Yellow lentils cooked until creamy, topped with sizzling cumin, garlic, and chili in ghee.
Serves 4
Prep 10 min
Cook 35 min
Ingredients
- 1 cup yellow split lentils (toor dal), rinsed
- 4 cups water
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 3 cloves garlic, sliced
- 2 dried red chilies
- 1 onion, diced
- 1 tomato, chopped
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice
- 2 tablespoons chopped cilantro
Steps
Step 1. Simmer the lentils, water, turmeric, and salt for 25 to 30 minutes, stirring now and then, until soft and creamy.
Step 2. Heat the ghee in a small pan. Add the cumin seeds until they sizzle, then the garlic and dried chilies until golden.
Step 3. Add the onion and cook for 5 minutes. Add the tomato and chili powder and cook for 3 minutes.
Step 4. Pour the tadka into the lentils, stir, and add the lemon juice. Top with cilantro and serve with rice.
Where this recipe comes from
Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.