By Suprita Mitter
December 18, 2024
Restaurant-style dal tadka is a rich dish made with lentils that are infused with aromatic spices, and topped with a sizzling ghee tempering of garlic, cumin, and red chilies. Its smoky aroma and vibrant flavours pair perfectly with steamed rice or naan.
1 cup toor dal 3 cups water 1 medium onion 2 medium tomatoes 2-3 cloves garlic 1 inch ginger 2 green chillies
1/2 tsp turmeric powder 1 tsp red chilli powder 1/2 tsp cumin seeds 2 tbsp ghee or oil 1/4 tsp asafoetida 1 tsp mustard seeds 2 dry red chillies 2 tbsp fresh coriander leaves 1 tbsp lemon juice Salt to taste
Rinse 1 cup of toor dal thoroughly and pressure cook it with 3 cups of water, 1/2 tsp turmeric, and a pinch of salt for 3-4 whistles. Mash the dal lightly and set aside.
Heat 1 tbsp ghee in a pan. Add 1/2 tsp cumin seeds, minced garlic, ginger, and green chilies. Sauté until fragrant.
Add 1 medium onion and sauté until golden. Then, add 2 medium tomatoes, 1 tsp red chili powder, and cook until the mixture turns soft.
Add the cooked dal to the pan and mix well. Adjust the consistency with water if needed. Simmer for 5-7 minutes.
Heat 1 tbsp ghee in a small pan. Add 1 tsp mustard seeds, 2 dry red chilies, and 1/4 tsp asafoetida. Let it sizzle.
Pour the tadka over the dal and mix gently. Garnish with fresh coriander and a squeeze of lemon juice.