Dal tadka is a simple Indian lentil dish finished with a sizzling tempering of ghee, cumin, garlic and chilli. The dal should be soft and creamy, while the final tadka adds aroma and contrast.
Ingredients
- 1 cup yellow moong or toor dal
- 3 cups water
- 1/2 teaspoon turmeric and salt
- 1 tomato, chopped
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 3 garlic cloves, sliced
- 1 dried red chilli, a pinch of asafoetida and coriander
Method
- Rinse dal and cook with water, turmeric and tomato until soft; whisk lightly.
- Add salt and adjust with hot water to a pourable consistency.
- Heat ghee in a small pan. Add cumin, garlic, chilli and asafoetida.
- When the garlic is golden and the spices sizzle, pour the tadka over the dal.
- Garnish with coriander and serve with rice or roti.
Tips and storage
Do not brown the spices too far because they turn bitter quickly. Refrigerate for up to 3 days and reheat with water to restore the texture.
More Indian comfort food
For more dal recipes, explore Indian regional recipes, try Dal Makhani, or browse Paneer Butter Masala.