Dal Tadka

Comforting yellow lentils slow-simmered until creamy, then finished with a sizzling tempered spice mixture of cumin, mustard seeds, garlic, and dried chilies. This is everyday Indian soul food.

Ingredients

• 1 cup yellow lentils (toor dal or chana dal), rinsed
• 3 cups water
• ½ tsp turmeric
• 1 tsp salt
• 1 medium tomato, diced
• 1 green chili, slit lengthwise
• 2 tbsp ghee (or vegetable oil for vegan)
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 2 dried red chilies
• 8 fresh curry leaves
• ¼ tsp asafoetida (hing)
• 3 cloves garlic, thinly sliced
• 1 small onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tsp lemon juice

Method

1. Rinse the lentils in several changes of water until the water runs clear. Combine lentils, 3 cups water, turmeric, and salt in a pot. Bring to a boil, skimming any foam, then reduce to a simmer.
2. Simmer the lentils partially covered for 25-30 minutes, stirring occasionally, until they are completely soft and broken down into a creamy consistency. Add the diced tomato and green chili in the last 10 minutes. Add more water if the dal is too thick.
3. Mash some of the lentils with the back of a spoon for a creamier texture while leaving some whole for body.
4. Prepare the tadka: heat ghee in a small pan over medium heat. Add cumin seeds and mustard seeds. When they start to pop and splutter, add the dried red chilies, curry leaves (careful, they will splatter), asafoetida, and sliced garlic.
5. Add the diced onion to the tadka and cook for 2-3 minutes until golden. The whole tadka should be sizzling and incredibly fragrant.
6. Pour the sizzling tadka directly over the pot of cooked dal. It should sizzle and sputter dramatically. Stir to combine, add lemon juice, and garnish with fresh cilantro. Serve with steamed basmati rice or roti.

Chef's note: The "tadka" or tempering is what elevates simple lentils to something spectacular. The key is getting the oil hot enough that the spices bloom instantly. Use an Instant Pot or pressure cooker to reduce the dal cooking time to 10 minutes. For a vegan version, use oil instead of ghee.

Nutrition per serving

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