Spiced Yellow Lentil Curry — Dal Tadka
A North Indian everyday daal of yellow lentils tempered with sizzling cumin, garlic, and dried red chilli in hot ghee.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse toor dal and yellow moong dal. Chop 2 small tomatoes finely. Grate 2 tsp ginger. Slice 8 garlic cloves thinly. Break 2 dried red chillies in half. Chop 2 tbsp fresh coriander. Measure all spices and liquids.
Boil
Combine both dals, 1000ml water, 0.5 tsp turmeric, and 0.5 tsp salt in a medium saucepan. Bring to a boil over high heat, skim foam, reduce to low. Simmer covered 20–22 minutes until lentils are completely soft and mostly broken down.
Simmer
Stir in chopped tomatoes, grated ginger, remaining 0.5 tsp turmeric, and remaining 0.5 tsp salt. Simmer uncovered 5–6 minutes on low until tomatoes soften and dal thickens to a porridge consistency. Whisk briefly for a smoother finish.
Bloom
Heat 3 tbsp ghee and 1 tbsp oil in a small skillet over medium heat. Add 1.5 tsp cumin seeds, sizzle 15 seconds. Add 1 pinch asafoetida and sliced garlic, cook 60–90 seconds on medium until garlic turns light golden.
Finish
Add broken dried red chillies and 1 tsp kashmiri chilli powder to the skillet, sizzle 5 seconds until powder deepens in colour but does not burn. Pour the entire tempering with ghee over the simmering dal. Stir once, rest covered 1 minute off heat.
Plate
Garnish with fresh coriander and serve alongside basmati rice or roti, mango pickle, and roasted papad.
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