Indian Dal Tadka
India's everyday lentil staple: simple yellow dal finished with a sizzling tempering of ghee, garlic, cumin, and chilies.
Ingredients
- 1 cup yellow split peas (toor dal) or red lentils
- 4 cups water
- 1 tsp turmeric
- 1 tomato, diced
- 1 tsp salt
- Tempering: 3 tbsp ghee, 1 tsp cumin seeds, 4 cloves garlic (sliced), 2 dried red chilies, 1 tsp red chili powder, pinch of asafoetida
- Cilantro, lemon juice
Instructions
-
1
Cook lentils with water, turmeric, and tomato until very soft, 25-30 minutes. Whisk to a smooth consistency. Add salt.
-
2
Heat ghee in a small pan. Add cumin seeds and let splutter.
-
3
Add garlic and dried chilies, cook until garlic is golden.
-
4
Off heat, add chili powder and asafoetida (be careful, it sizzles).
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5
Pour the entire tempering over the dal. Squeeze lemon and garnish with cilantro. Serve with rice or roti.
