By Suprita Mitter
November 5, 2024
Dal Tadka is a comforting, flavourful Indian dish made from lentils simmered with aromatic spices and topped with a tempering of ghee, cumin, garlic, and chillies. Its rich, smoky flavour and inviting aroma make it perfect when paired with steamed rice or roti.
1 cup toor dal (pigeon pea lentils) 3 cups water 1 onion 2 tomatoes 2-3 green chillies 4-5 garlic cloves 1-inch ginger
1/2 tsp turmeric powder 1 tsp cumin seeds 1 tsp mustard seeds 1/2 tsp red chilli powder 2 tbsp ghee Fresh coriander leaves 1/2 tsp garam masala 1 dry red chilli Pinch of asafoetida
Pressure cook toor for 3-4 whistles or until the dal is soft. Mash lightly. Heat ghee in a pan. Add cumin and mustard seeds, letting them splutter.
Add chopped garlic, grated ginger, and dry red chilli. Sauté until garlic turns golden. Add the chopped onions and green chillies. Sauté until the onions are translucent.
Mix in the chopped tomatoes and cook until soft, adding salt and red chilli powder.
Pour the cooked dal into the pan with the onion-tomato mixture. Simmer for 5-7 minutes. Add garam masala if using.
In a small pan, heat 1 tablespoon of ghee. Add a pinch of asafoetida and a dry red chilli. Pour this over the dal. Garnish with chopped coriander leaves.