IndiaSouth Asia

Dal Tadka

Name: Dal Tadka
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g Red lentils, rinsed; ½ tsp Ground turmeric; 1 tsp Table salt; 1 tbsp Ghee, for the onion-tomato base; 1 Yellow onion, finely chopped; 1 tsp Ginger root, grated; 150 g Roma tomatoes, chopped; ½ tsp Garam masala; 2 tbsp Ghee, for the tempering; 1 tsp Cumin seeds; 4 cloves Garlic, thinly sliced; ½ tsp Crushed red pepper flakes; 2 tbsp Cilantro, chopped; ½ Lemon, juiced

45 minServes 4$41.49

Red lentils cook with turmeric until soft and are simmered with an onion-tomato base, then finished with a sizzling tempering of ghee, cumin seeds, garlic, and chili flakes.

Ingredients

200 gRed lentilsrinsedBuy 1 bag
½ tspGround turmericBuy 1 jar
1 tspTable saltBuy 1 canister
1 tbspGheefor the onion-tomato baseBuy 1 jar
1Yellow onionfinely choppedBuy 0.32 lb
1 tspGinger rootgratedBuy 0.01 lb
150 gRoma tomatoeschoppedBuy 0.34 lb
½ tspGaram masalaBuy 1 jar
2 tbspGheefor the tempering
1 tspCumin seedsBuy 1 jar
4 clovesGarlicthinly slicedBuy 1 head
½ tspCrushed red pepper flakesBuy 1 jar
2 tbspCilantrochoppedBuy 1 bunch
½LemonjuicedBuy 1 whole

Substitution

Crushed red pepper flakes in place of “whole dried red chiles”. Crushed red pepper flakes are used for the tempering because whole dried red chiles are not a canonical ingredient; they give similar heat but no whole fried chiles.

Method

Simmer the lentils with the turmeric, salt, and 3 cups water until soft and falling apart, about 20 minutes.
In a skillet, cook the onion in 1 tbsp ghee until golden, then add the ginger and tomatoes and cook until soft.
Stir the onion-tomato base and garam masala into the lentils and simmer 5 minutes, adding water to loosen.
Heat 2 tbsp ghee, fry the cumin seeds until they crackle, add the garlic until golden, then the chili flakes.
Pour the tempering over the dal and finish with cilantro and lemon juice.