Rich and Nourishing Dal Tadka
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Dal Tadka
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Category
Indian
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Dal tadka (which translates to lentil tempering) has been popular on the subcontinent for millennia - reportedly, an early version of this dish was served at a wedding feast in 303 BCE. Conquering mughals adopted the dish, creating their own versions and permutations, but dal tadka stood the test of time and is still wildly popular the world over.
Dal tadka today is a restaurant staple in the subcontinent and in Indian restaurants around the world. The protein quantity of the lentils makes this a great choice for vegetarians as well.
The dish is prepared with a tempering of spices, to which lentils are added and cooked, creating a smooth and flavorful porridge. Our recipe makes a more North Indian style dal, but as with most South Asian dishes, local variations abound!
Ingredients
-
1/2 cup yellow moong dal lentils (you can skip this and use only red lentils, if yellow dal is unavailable)
- 1/2 cup masoor dal (commonly known as red lentils)
- 1 tomato
- 1 small onion, diced
- 1 green chili (Serrano or Anaheim can be used if green chilis are unavailable)
-
1 tbs dal masala spice blend
- 1-2 tbs ghee
- Pinch Salt
- 1 tbs chopped cilantro
Directions
Rinse the lentils and soak for about half an hour.
Meanwhile, heat 1 tbs ghee or oil in a large pot with a lid on medium-high heat. Add onion and cook until translucent. Add green chilis and cook for another 2 minutes.
Drain the lentils and then add them with the spice mix. Stir well and sautee for 2 minutes.
Add 4 cups of water. Bring to a boil, then cover and reduce heat to low. Cook for 20-30 minutes, or until lentils have absorbed the water and sauce is thickened.
Serve with additional ghee on top and with chopped cilantro.