Dal Tadka
Soft yellow lentils finished with a sizzling cumin, garlic and tomato tadka.
Ingredients
- 1 cup split yellow lentils (toor or moong dal)
- 3 cups water
- 1/2 tsp turmeric
- Salt, to taste
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 3 cloves garlic, thinly sliced
- 1 small onion, chopped
- 1 medium tomato, chopped
- 1/2 tsp Kashmiri chilli powder
- Chopped cilantro and lemon wedges
Method
- Rinse the lentils until the water runs mostly clear. Add to a pot with water, turmeric and salt.
- Bring to a boil, skim any foam, then cover and simmer until very soft, 25-30 minutes. Add a splash of water if needed.
- Warm ghee in a small pan. Add cumin seeds, then garlic; cook until the garlic turns pale gold.
- Add onion and cook until soft. Stir in tomato and chilli powder and cook until the tomato breaks down.
- Pour the sizzling tadka over the lentils and stir. Finish with cilantro and lemon.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
