Tadka Dal – Quick & Healthy

Step 1: Prepare the Lentils

Measure out 250 grams of red lentils (Masoor Dal) into a pot. Wash the lentils thoroughly under running water until the water runs clear.

Step 2: Cook the Lentils

Add about 700 ml of boiling water to the washed lentils in the pot. Stir in 1 teaspoon of salt and 1 teaspoon of turmeric powder. Place the pot on the hob over high heat. Partially cover the pot with a lid, leaving a gap to prevent boiling over. Let it cook for 8-10 minutes until the lentils are soft and beginning to break apart.

Step 3: Prepare Tadka Ingredients

While the lentils are cooking, finely chop 2 medium-sized onions and 2 garlic cloves. Also, chop 1 tomato into small pieces.

Step 4: Start the Tadka

Heat 1 tablespoon of ghee and 2 tablespoons of olive oil in a separate pan over medium-high heat. Once hot, add 1 teaspoon of cumin seeds and let them sizzle until fragrant.

Step 5: Sauté Onions and Garlic

Add the chopped onions to the pan and sauté until they turn golden brown. Then, add the chopped garlic and cook for about 1 minute until fragrant.

Step 6: Add Tomatoes and Spices

Add the chopped tomatoes to the pan and cook until they soften slightly. Stir in the chopped fresh coriander and 1 teaspoon of red chili powder. Mix well.

Step 7: Combine Dal and Tadka

Once the lentils are cooked to a soft, broken consistency, turn off the heat. Pour the cooked dal directly into the tadka pan. Add about 100 ml of boiling water to the empty dal pot, swirl it around to collect any remaining dal, and add this to the tadka pan as well. Stir everything together thoroughly.

Step 8: Serve

The Tadka Dal is now ready. Serve hot in a bowl, garnished with extra fresh coriander if desired. It pairs wonderfully with rice or roti.

• Using boiling water helps to cook the lentils even quicker.

• Partially cover the pot while cooking lentils to prevent them from boiling over.

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

• Leftover dal can be packed for lunch the next day.

• To make this recipe vegan, substitute ghee with an additional tablespoon of olive oil or any other plant-based oil.