Tadka Dal – Everyday Indian

Step 1: Wash the lentils

Pour 250 grams of red lentils into a pot and wash them thoroughly under running water, draining the cloudy water until it runs clear.

Step 2: Cook the lentils

Add 700 ml of boiling water, 1 tsp of salt, and 1 tsp of turmeric to the washed lentils in the pot. Place the pot on the hob and bring to a boil. Partially cover with a lid to prevent boiling over. Cook for 8-10 minutes until the lentils are soft and beginning to break up.

Step 3: Prepare tadka ingredients

While the lentils are cooking, chop 2 medium onions, 2 garlic cloves, and 1 tomato for the tadka.

Step 4: Start the tadka base

In a separate pan, heat 1 tbsp of ghee and 2 tbsp of olive oil over medium heat.

Step 5: Sizzle cumin seeds

Once the oil and ghee are hot, add 1 tsp of cumin seeds and let them sizzle until fragrant.

Step 6: Sauté onions and garlic

Add the chopped onions to the pan and sauté until they are lightly browned. Then, add the chopped garlic and cook for about a minute until fragrant.

Step 7: Add tomatoes and spices

Add the chopped tomato to the pan and cook until it is slightly softened. Then, add the chopped coriander and 1 tsp of red chili powder, mixing well to combine.

Step 8: Combine dal and tadka

Once the dal is cooked and the tadka mixture is ready, add the cooked dal from the pot into the tadka pan. Add an additional 100 ml of boiling water to achieve the desired consistency, as the dal will thicken as it cools.

Step 9: Serve the Tadka Dal

Stir everything thoroughly to ensure all ingredients are well combined. The Tadka Dal is now ready. Serve hot, garnished with fresh coriander, alongside rice, roti, or paratha.

• To speed up cooking, use boiling water for the lentils.

• Partially cover the pot when cooking lentils to prevent boiling over.

• Adjust red chili powder to your taste preference.

• Can be made vegan by omitting ghee and using only olive oil or other plant-based oil.

• Serve with rice, roti, paratha, or sourdough bread.