Dal tadka
दाल तड़का
Yellow toor dal with a sizzling cumin, garlic and chilli tadka.
At a glance
- Time
- 45 min
- Serves
- 4
- Kitchen
- Indian
- Heat
- Mild
Vegetarian
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The dal you get in Indian restaurants, made at home. Toor dal (split pigeon peas) cooks to a creamy yellow. The tadka, spices fried in ghee and poured over at the end, does the work.
Method
Rinse the toor dal well, then soak it for 15 minutes if you have time. It cooks faster.
Boil the dal with the water and turmeric, then simmer, half covered, for 30 to 35 minutes, until completely soft. Mash lightly and add the salt.
Heat the ghee in a small pan. Add the cumin seeds. When they sizzle and darken, add the hing.
Add the onion and fry until soft and golden, 6 minutes. Add the garlic for 1 minute, then the tomato and chilli powder. Cook until the tomato softens, 3 minutes.
Pour the tadka into the dal, add the kasuri methi and simmer for 2 minutes.
Hing is strong. A pinch is enough, and it goes into hot fat, never straight into the dal.
Eat it with: Basmati rice or roti, with a spoon of pickle.
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