Tadka Dal – Quick and Healthy Indian Meal

Step 1: Wash the Lentils

Start by adding 300 grams of red lentils (masoor dal) to a pot. Wash the lentils thoroughly in cold water, rinsing until the water runs clear.

Step 2: Cook the Lentils

Add 900 ml of water to the washed lentils. Stir in 1 teaspoon of salt and 1 teaspoon of turmeric powder. Bring the mixture to a boil over medium-high heat.

Step 3: Boil and Soften Lentils

Once the lentils begin to boil, place a wooden spoon across the top of the pot to prevent it from spilling over. Continue to boil for 10 minutes until the lentils are fully cooked, soft, and mushy. Turn off the heat.

Step 4: Prepare Tadka Ingredients

While the lentils are cooking, prepare the ingredients for the tadka. Peel and roughly chop 2 medium onions. Peel and thinly slice 3-4 garlic cloves. Chop 1 tomato and 1/2 a red chili. Chop a handful of fresh coriander.

Step 5: Heat for Tadka

Place a pan on the stove and add 2 tablespoons of ghee. To prevent the ghee from burning, add 1 teaspoon of oil. Heat until melted and shimmering.

Step 6: Sauté Cumin and Garlic

Add 1 teaspoon of cumin seeds to the hot ghee and oil. Let them sizzle for a few seconds until fragrant. Then, add the thinly sliced garlic and sauté until it turns golden brown.

Step 7: Sauté Onions

Add the chopped onions to the pan. Sauté for approximately 6-7 minutes, stirring occasionally, until they become translucent and slightly browned.

Step 8: Sauté Tomatoes and Chilies

Add the chopped tomato and red chili to the pan. Sauté for about 5 minutes, allowing the tomatoes to soften and break down slightly.

Step 9: Finish the Tadka

Turn off the heat. Stir in the chopped fresh coriander and a tiny bit of chili powder (adjust to your preferred spice level). Mix everything well.

Step 10: Assemble and Serve

Transfer the cooked lentils into a serving bowl. Spoon the prepared tadka mixture generously over the dal. Serve hot with plain rice, onion pulao, roti, or enjoy it as a comforting soup with a slice of sourdough bread.

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

• Cook the lentils until they are fully mushy and breaking apart for the best flavor and texture.

• For a vegan version, substitute ghee with your preferred cooking oil.

• This tadka can be made with different types of lentils, such as Toor Dal or other varieties of Masoor Dal.