Dal tadka

Yellow Indian lentil dal with tomato, onion, ginger, garlic, and an aromatic tadka of ghee, cumin, and chilli.

• 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

Method

1. 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. 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. 3
   Heat the ghee in a small pan.
4. 4
   Fry the cumin seeds until they crackle. Add the dried chillies, optional asafoetida, and the remaining garlic.
5. 5
   Take the pan off the heat and stir the chilli powder or paprika into the tadka.
6. 6
   Pour the hot tadka over the dal immediately and cover briefly so the aroma stays trapped in the pot.
7. 7
   Finish with coriander and serve with rice or roti.