Description

Dal Tadka is one of the most beloved and comforting dishes in Indian cuisine. It is made by cooking yellow lentils (usually toor dal or moong dal) until soft and then combining them with a tempering (tadka) of ghee, cumin seeds, garlic, and dry red chilies. The tempering is heated separately until it sizzles, and then poured over the cooked dal to infuse it with smoky, rich flavors. This simple yet flavorful dish is best enjoyed with steamed rice or fresh roti. The addition of dry red chilies and cumin seeds gives it a distinctive smoky aroma that elevates the natural sweetness of the dal, making it a perfect choice for those who enjoy bold and vibrant flavors.

Ingredients

• 1 cup yellow lentils

• 1/2 teaspoon cumin seeds

• 1-2 dry red chilies

• 1/4 teaspoon hing (asafoetida)

• 2 tablespoons ghee

• 3-4 garlic cloves, finely chopped

• Fresh coriander for garnish

• Salt to taste

Recipe

1. Cook the Dal

   • Wash and cook the lentils in a pressure cooker with water and salt until soft.

2. Prepare the Tadka

   • Heat ghee in a pan. Add cumin seeds, hing, and dry red chilies. Let them splutter.

3. Add Garlic

   • Add garlic and sauté until golden brown.

4. Add Tadka to Dal

   • Pour the tempering into the cooked dal and let it simmer for 5 minutes.

5. Garnish and Serve

   • Garnish with fresh coriander leaves. Serve with rice or roti.