Cooked lentils tempered with ghee and spices

Probably one of the most popular dishes served in Indian restaurants, and one of the staples of many Indian households, dal tadka literally translates to lentils which are tempered with ghee and various spices.

It is probably one of the few dishes that, along with being indulgent, is also quite nutritious.

The ingredients in the tadka can vary by region, or by individual tastes. Some call it tadka, others call it chaunk. Though, whatever it is called, nothing beats the fragrant and mouth watering aroma that will fill your kitchen when you cook this!

Ingredients

To Make The Dal

• 1 cup arhar dal (tuvar dal or split pigeon pea lentils) or ½ cup arhar dal + ½ cup masoor dal (split pink lentils)
• 2½ cups of water, to cook the dal; extra to wash and soak the dal
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1-2 green chilies, chopped
• ½ inch ginger, finely chopped or grated
• 1 tsp turmeric powder
• a pinch of hing (asafoetida)
• 2 tbsp ghee
• 1 tsp garam masala
• 1 tsp kasoori methi (dry fenugreek leaves), crushed
• salt, to taste
• a handful of coriander leaves, chopped

For The Tempering Or Tadka

• 1½ tbsp ghee
• 1 tsp cumin seeds
• 2-3 dry red chilies
• 1 tsp hing (asafoetida)
• 5-6 cloves of garlic, chopped fine
• ½ tsp red chili powder

To Garnish

• a handful of coriander leaves, chopped

Method

Step1: To Make The Dal

(1) Rinse and clean the dal in enough water and add it to a pressure cooker. Add some water, and soak the dal for 1-2 hours before cooking.

(2) After about 2 hours, discard the excess water, and add 2½ cups of water to the pressure cooker

(3) Add the onions, tomatoes, green chilies, ginger, turmeric powder and hing and mix everything in.

(4) Pressure cook the dal on a medium flame for 7-8 whistles.

(5) Switch off the heat, let the steam out, and open the lid of the pressure cooker.

(6) Put the pressure cooking on medium heat again, without the top, add ghee, garam masala, kasoori methi, salt and coriander leaves, and let it boil for another 10-15 minutes. Keep stirring in between, so everything combines uniformly.

Step2: To Make The Tadka

(7) To another pan, add the ghee. Once the ghee is hot, add the cumin seeds till the crackle. Cook this on a low flame, and make sure the seeds do not burn.

(8) Next, add the dry red chilies, hing and garlic. Cook till the garlic browns and the red chilies change colour.

(9) Finally, add the red chili powder, give it a mix and take it off the heat.

(10) Pour the tempering onto the dal.

Step3: To Garnish

(11) Garnish with coriander leaves and serve hot.

The dal can be eaten with roti, paratha or steamed/jeera rice.