Indian
Dal tadka
Indian
IndiaDal tadka
Yellow Indian lentil dal with tomato, onion, ginger, garlic, and an aromatic tadka of ghee, cumin, and chilli.
Ingredients
Pull out and measure what you need before you start cooking.
- 250 g toor dal or yellow lentils
- 1 small yellow onion, finely chopped
- 1 medium tomato, chopped
- 1 green chilli, finely chopped
- 1 tbsp finely chopped ginger
- 2 garlic cloves, finely chopped
- 0.5 tsp turmeric
- Salt
- 1.5 tbsp ghee or neutral oil
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 pinch asafoetida, optional
- 0.5 tsp chilli powder or paprika
- 2 tbsp chopped coriander
- Water as needed
Good to know
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Rinse the dal and cook it until soft with the turmeric and water until the grains break down. Mash lightly if you want a smoother texture.
- 2
Add the salt, tomato, green chilli, ginger, and half the garlic. Simmer the dal for a few more minutes and adjust with water until it reaches the right thickness.
- 3
Heat the ghee in a small pan.
- 4
Fry the cumin seeds until they crackle. Add the dried chillies, optional asafoetida, and the remaining garlic.
- 5
Take the pan off the heat and stir the chilli powder or paprika into the tadka.
- 6
Pour the hot tadka over the dal immediately and cover briefly so the aroma stays trapped in the pot.
- 7
Finish with coriander and serve with rice or roti.
Serving profile
About this recipe
15 ingredients and 7 steps from prep to serving.
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Recipe source: Dal tadka verifierad mot Swasthi’s Recipes. Original link
Recipe image: Wikimedia Commons. Licensierad Commons-bild av dal tadka.
Image source: View original
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