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Dal Tadka
Earthy split peas transform into silky comfort in this beloved Indian staple, tempered with aromatic cumin seeds and warming spices. The final tadka of sizzling oil, garlic, and red chilies brings an irresistible depth that turns simple lentils into something truly craveable. A weeknight hero that pairs perfectly with rice or flatbread.
Prep time
10 minutes
Cook time
35 minutes
Total time
45 minutes
Servings
4
Ingredients
- 1 cup toor dal (split pigeon peas)
- 2 cups water
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp cumin seeds
- 2 cloves garlic, minced
- 1 tsp turmeric
- 2 dried red chilies
- 2 tbsp ghee
- Salt to taste
Instructions
- Rinse the toor dal thoroughly and add to a pot with 2 cups water, turmeric, and salt.
- Boil the dal until soft and tender, then mash slightly with a spoon or whisk.
- In a small pan, heat ghee over medium heat.
- Add cumin seeds, minced garlic, and dried red chilies; sauté until fragrant and cumin begins to splutter.
- Add chopped onions and cook until golden brown.
- Add chopped tomatoes and cook until soft and the mixture comes together.
- Pour the tempered spice mixture (tadka) into the cooked dal and stir to combine.
- Simmer for 10 minutes, allowing the flavors to meld together.
- Adjust salt to taste and serve hot.
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