Golden Tempered Lentil Dal Tadka
Silky yellow lentils are simmered until they melt into a velvety, comforting bowl, then finished with a sizzling tempering of cumin seeds, mustard seeds, garlic, and dried red chilies that crackle and pop in hot ghee. The moment that tadka hits the dal, the kitchen fills with an intoxicating aroma that beckons everyone to the table.
Ingredients
- 1 cup toor dal (split pigeon peas), rinsed
- 1/4 cup masoor dal (red lentils), rinsed
- 1 teaspoon turmeric powder
- 2 tomatoes, finely chopped
+ 13 more ingredients
Instructions
Rinse both dals together until the water runs clear. Place in a pot with 3.5 cups of water, turmeric, and the slit green chili. Bring to a boil, then reduce heat and simmer for 25 minutes until the lentils are completely soft and mushy.
Whisk the cooked dal vigorously with a spoon or whisk until smooth and creamy. Add the chopped tomatoes and cook for another 5 minutes. Adjust consistency with hot water if needed; it should be like a thick, pourable soup. Season with salt.
For the tadka, heat ghee in a small pan until shimmering. Add cumin seeds and mustard seeds. When they start to splutter and pop, add the dried red chilies, curry leaves, and sliced garlic.
Fry for 30-40 seconds until the garlic turns golden (not brown). Add the chopped onion and cook for 3-4 minutes until softened. Stir in the red chili powder and garam masala, cooking for 10 seconds.
Pour the sizzling tadka directly over the dal. You should hear a dramatic, satisfying sizzle. Stir gently to combine.
Finish with a squeeze of lemon juice and a shower of fresh cilantro. Serve immediately with steamed rice or warm roti.
Nutrition Estimate
Per serving • Estimated by Blinner AI