Authentic Indian Dal Tadka with Fresh Curry Leaves

Step 1: Heat Ghee and Temper Spices

Heat some ghee in a pot over medium-low heat. Add mustard seeds and cumin seeds and allow them to crackle for about 9 seconds.

Step 2: Roast Garlic and Add Curry Leaves

Add coarsely chopped garlic to the pot. Roast the garlic on a nice slow and low flame until it starts to develop a slight color, which takes about 15 seconds. Then, add fresh curry leaves.

Step 3: Add Dried Chilies and Ground Spices

Add dried red chilies to the pot and stir everything together. Continue to stir until the garlic starts to roast slightly, about 34 seconds. Then, add turmeric powder, coriander powder, salt, and Kashmiri chili powder. Roast these spices for 2 minutes, stirring constantly to prevent burning.

Step 4: Combine with Lentils and Water

Add the soaked orange lentils to the pot with the tempered spices. Pour in the hot water and stir well to combine all ingredients.

Step 5: Boil the Dal

Bring the dal to a boil. You will see a froth appear on top, which is protein separating from the lentils; this is harmless and does not need to be skimmed off. Continue to boil for approximately 20 minutes until the lentils have absorbed all the water and are starting to disintegrate, becoming super soft.

Step 6: Final Stir and Seasoning

Once the water is absorbed, take the pot off the heat. Give the dal a really good stir to ensure everything is soft and well combined. Check for salt and add a little more if needed.

Step 7: Add Tamarind Paste and Serve

At the last stage, add the tamarind paste to the dal. Stir it in really well to impart a tangy flavor; it does not need further cooking. The dal is now ready to be served.

• Always use fresh curry leaves for the best flavor; dried curry leaves offer no flavor.

• Soaking lentils overnight helps achieve a super soft texture.

• The froth that appears when the dal boils is harmless protein molecules and does not need to be skimmed off.

• If fresh curry leaves are unavailable, you can omit them.

• Adjust the amount of Kashmiri chili powder to your spice preference.