Tadka Dal

My version of one of the most popular dish in Indian restaurants.

Ingredients:

  • 50 gm split red lentil (masoor dal)
  • 50 gm yellow moong  dal without skin
  • 1 tsp salt
  • 1/4 tsp turmeric powder
  • Enough boiling water to cover lentils and an inch or two above
    • For Tarka:
  • 2 tbs ghee or butter
  • 1 tbs sunflower or vegetable oil
  • 1/2 tsp cumin seed
  • 1/2 tsp mustard seeds
  • 1 tsp ginger garlic paste or grated
  • 1/2 tsp chilli powder (adjust to taste)
  • 1 Chopped tomatoes
  • 1 red whole dry chilli
  • A handful of chopped coriander leaves to garnish
  • 7-8 curry leaves (optional)

Recipe:

  • Take both dals in a separate bowl. Wash them individually and mung dal to soak for half an hour in room temperature water. Water should be about 2inch more than dal in the bowl
  • Now boil the water with salt and turmeric. Now add both lentils.
  • Cook lentils until the red lentils turn to mush and the yellow lentils are soft, but not mushy. This should take about 30-40 minutes. If it begins to look dry, add more boiling water, don’t let the water evaporate fully.
  • Now heat the ghee and oil in a medium pot. Once the oil is hot, add the whole chilli.
  • After about 10 seconds add cumin and mustard seeds. Once they finish spluttering, add curry leaves and ginger garlic paste and fry for about 10 seconds making sure not to let it burnt. Now add tomatoes and cook them until the oil starts separating.
  • Add chili powder, if you like it hot.
  • Add cooked lentils and mix well and cook the dal for another 2 to 3 minutes.
  • Add chopped coriander leaves and mix well and use some for garnish.
  • Serve with boiled rice or any Indian bread.