Dal Tadka
Comforting yellow lentils finished with a sizzling spiced oil (the 'tadka'). Cheap, nourishing, and deeply flavorful.
45 min4 servings260 kcal / serving
by Culicious Kitchen
Ingredients
Ingredients
- 200 g split red lentils (masoor dal)
- 1 tsp turmeric
- 1 tomato
- salt
- fresh cilantro
Tadka
- 3 tbsp ghee or oil
- 1 tsp cumin seeds
- 4 garlic cloves
- 1 dried red chili
- 0.5 tsp chili powder
Method
- 1
Rinse the lentils in a few changes of water until it runs clearer. Put them in a pot with the turmeric, chopped tomato, 1 teaspoon salt, and 750ml water.
- 2
Bring to a boil, then lower to a simmer. Skim off any foam that rises. Cook, partially covered, for 25-30 minutes, stirring occasionally, until the lentils are completely soft and breaking down into a thick soup. Add water if it gets too thick.
- 3
Whisk the dal briefly to make it creamy. Keep it warm on low heat.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.