Dal Tadka

Ingredients

• •1 cup yellow lentils (moong dal), rinsed
• •3 cups water
• •2 tablespoons ghee or vegetable oil
• •1 teaspoon cumin seeds
• •1 medium onion, finely diced
• •2 green chili peppers, minced
• •1 tablespoon ginger-garlic paste
• •2 medium tomatoes, diced
• •1 teaspoon turmeric powder
• •1 teaspoon salt
• •1/2 teaspoon red chili powder
• •2 dried red chilies, whole
• •1 tablespoon fresh cilantro, chopped

Directions

1. 1Boil the rinsed lentils in 3 cups of water until soft and mushy, about 20-25 minutes. Stir occasionally and add water if needed.
2. 2Heat 1 tablespoon of ghee in a separate pan over medium heat, add cumin seeds and let them crackle for 30 seconds.
3. 3Add diced onion and cook until golden brown, about 3-4 minutes, then add ginger-garlic paste and green chilies, stirring for 1 minute.
4. 4Add diced tomatoes, turmeric powder, salt, and red chili powder, cooking for 3-4 minutes until tomatoes soften.
5. 5Pour this tempering mixture into the cooked lentils and stir well to combine.
6. 6In the same pan, heat 1 tablespoon of ghee and add dried red chilies, frying for 30 seconds until fragrant.
7. 7Pour this tadka (tempering) over the dal and garnish with fresh cilantro before serving.

💡 The finishing tadka should hit the dal while the spices are still sizzling; that brief bloom is where cumin and aromatics contribute their freshest flavour.

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