Dal Tadka
Dal Tadka is a hearty Indian dish of boiled, mashed red lentils, finished with a sizzling tadka of garlic, cumin, onion and tomatoes fried in ghee.
Ingredients
- red lentils300 g
- onion1 pcs
- tomato2 pcs
- garlic3 cloves
- clarified butter (ghee)2 tbsp
- cumin seeds1 tsp
- turmeric0.5 tsp
- ground coriander1 tsp
- garam masala1 tsp
- cilantro15 g
- salt1 to taste
Instructions
Rinse the red lentils thoroughly in several changes of water until the water runs clear, cover with cold water and let soak for 30 minutes.
Drain, transfer the lentils to a pot, cover with fresh water 2-3 cm above the level of the lentils, and cook over medium heat for 20-25 minutes until soft, skimming off any foam.
Lightly mash the cooked lentils to a creamy consistency and cover with a lid to keep warm.
For the tadka, heat the ghee in a skillet over medium heat, add the cumin seeds and fry for 30-40 seconds until they start to sizzle.
Add the minced garlic and sliced onion; sauté, stirring, for 5-6 minutes until the onion turns golden.
Add the chopped tomatoes, turmeric, ground coriander and garam masala; simmer for 4-5 minutes until the tomatoes soften.
Pour the hot tadka into the lentils, season with salt to taste, stir, and simmer together for another 2-3 minutes over low heat.
Serve hot with basmati rice or naan, generously garnished with fresh cilantro.
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