Tadka Dal - Quick & Healthy Everyday Food

Step 1: Prepare and Wash Lentils

Pour 250 grams of red lentils into a pot. Wash the lentils thoroughly under running water until the water runs clear.

Step 2: Add Water and Spices to Lentils

Add approximately 700 ml of boiling water to the washed lentils in the pot. Stir in 1 teaspoon of salt and 1 teaspoon of turmeric.

Step 3: Cook the Lentils

Place the pot on the hob over high heat. Once the lentils come to a boil, place the lid partially on top (or use a wooden spoon across the top) to prevent it from boiling over. Let it simmer for 8-10 minutes until the lentils are soft and beginning to break up.

Step 4: Chop Onions and Garlic

While the lentils are cooking, roughly chop 2 medium-sized onions and 2 fat garlic cloves.

Step 5: Chop Tomato

Chop 1 tomato.

Step 6: Start Tempering (Tadka)

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

Step 7: 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 another minute until fragrant.

Step 8: Add Tomatoes, Coriander, and Chili Powder

Add the chopped tomato to the pan and cook until slightly softened. Stir in a generous amount of chopped fresh coriander and 1 teaspoon of red chili powder (adjust to your spice preference). Cook for a minute.

Step 9: Combine Dal and Tadka

Pour the cooked lentils from the pot into the tadka pan. Add an additional 100 ml of boiling water to the empty lentil pot, swirl to collect any remaining dal, and add this to the tadka pan. Stir everything together thoroughly.

Step 10: Serve

The Tadka Dal is now ready to be served. Garnish with more fresh coriander if desired. Enjoy with rice, roti, or bread.

• Use boiling water to cook lentils faster.

• Use a wooden spoon across the pot to prevent dal from boiling over.

• Dal thickens as it cools, adjust water accordingly.

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

• Can be made vegan by omitting ghee and using only oil.