Dal Tadka
Yellow split lentils cooked soft and finished with a sizzling ghee tempering of garlic, chili, and cumin.
- prep 10 min
- cook 25 min
- total 35 min
- serves 4
- intermediate
- vegetarian
- India
Ingredients
- 250 g toor dal
- 1 onion
- 1 tomato
- 0.5 tsp turmeric
- 2 cm ginger
- 4 cloves garlic
- 1 tsp cumin seeds
- 3 red chili
- 1 pinch asafoetida
- 4 tbsp ghee
- 20 g coriander
Steps
- Pressure cook dal with turmeric, chopped onion, tomato, and ginger for 4 whistles, mash to a thick consistency.
- Heat ghee in a small pan, add cumin, whole chilies, sliced garlic, and asafoetida.
- When garlic is golden, pour sizzling tadka over the dal.
- Stir gently, season with salt.
- Garnish with chopped coriander, serve with rice or roti.
≈ 280 kcal · 14 g protein · 36 g carbs · 10 g fat — per serving, estimate