Dal tadka recipe

Ingredients

For the dal

• 1 cup (200 g) toor dal or masoor dal, rinsed until the water runs clear
• 3 1/2 cups water
• 1/2 tsp turmeric
• 1 tsp salt

For the tadka

• 2 tbsp ghee (or oil)
• 1 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 4 cloves garlic, thinly sliced
• 1 small onion, finely chopped
• 1 green chilli, slit
• 1 medium tomato, chopped
• 1/2 tsp Kashmiri red chilli powder
• 1/2 tsp garam masala (optional)
• 1 tsp kasuri methi, crushed (optional)
• Fresh coriander and a squeeze of lemon to finish

Method

1. Put the dal, water, turmeric and salt in a pressure cooker and cook for 3 to 4 whistles (about 12 minutes). Without a pressure cooker, simmer in a covered pot for 35 to 45 minutes until completely soft.
2. Whisk the cooked dal until creamy. Add hot water if it is too thick; it should pour like a thick soup.
3. For the tadka, heat the ghee in a small pan over medium heat. Add the cumin seeds and let them sizzle for 20 seconds, then add the asafoetida and garlic and fry until the garlic is golden.
4. Add the onion and green chilli and cook for 4 to 5 minutes until soft and lightly browned. Add the tomato and cook until it breaks down, about 4 minutes.
5. Turn the heat off, stir in the chilli powder, garam masala and kasuri methi, then pour the tadka over the dal.
6. Simmer together for 2 minutes, finish with coriander and lemon, and serve with rice or roti.

For a smoky dhaba-style finish, add a second spoon of ghee with red chilli powder right at the end.