Rexiper

Food · indian · lentils · vegetarian

Indian dal thadka

Source: Dal Thadka.

Ingredients

−+
Reset
Lentils
AmountIngredient
8350gToor dalsplit pigeon peas
2088gChana dalsplit chickpeas
2088gMasoor dalred lentils
50100mlWater
42Green chillihalved
21tspGround turmeric
209slicesGinger
21tspSalt
42tbspNeutral oiloptional, stops it boiling over
Dal
AmountIngredient
84tbspGheeor butter
42tspCumin seeds
84Dried red chillies
42Onionsmall, or a shallot, finely chopped
21tspGround turmeric
42tspGround coriander
42tspSmoked paprika
42tspKashmiri chilli powder
42mlGaram masala
42pinchDried fenugreek leavesoptional
167tbspFresh corianderchopped
Saltto taste
21tspMSGoptional
42tspSugaroptional
42tbspDistilled white vinegaroptional
Paste
AmountIngredient
42Fresh gingera thumb-sized piece
209clovesGarlic
125Tomatoessmall
42Shallotsmall
42Green chilli
21tspSalt
Tadka
AmountIngredient
63tbspGhee
42Shallotjulienned
42tspSmoked paprikaor chilli powder
42mlAsafoetidahing, optional

Method

  1. Wash all the lentils well, until the water runs clear. Soak them in fresh water for 30 to 60 minutes, then drain.
  2. Paste: before the soaking is done, blend the shallot, garlic, ginger, green chilli, tomatoes, and salt to a smooth paste. Set aside.
  3. Lentils: put the soaked lentils, the water, the halved green chilli, the ginger slices, the turmeric, and the salt in a medium pot. Add the oil if you use it. Bring to the boil, then simmer for 25 to 30 minutes, until soft and mashable. Remove the chilli and the ginger slices.
  4. Dal: heat the ghee in a large pan over medium-high heat. Add the cumin seeds and the dried red chillies. Toast until fragrant and golden, not burnt. Add the chopped onion and fry until golden brown.
  5. Lower the heat to medium-low. Stir in the turmeric, smoked paprika, Kashmiri chilli powder, and ground coriander. Fry briefly to bloom the spices.
  6. Add the blended paste and cook for about 2 minutes, until thick and fragrant.
  7. Pour in the cooked lentils, mix well, and simmer for 5 to 10 minutes, until a layer of deep orange oil shows on top.
  8. Tadka: while the dal simmers, heat the ghee in a small pan. Fry the shallot until golden. Turn off the heat, then stir in the paprika and the asafoetida.
  9. Taste the dal and add salt. Stir in the garam masala, the dried fenugreek (optional), and the chopped coriander.
  10. Optional restaurant-style finish: stir in the MSG, the sugar, and a splash of vinegar.
  11. Serve in bowls, topped with the crispy shallot tadka. Best with jeera rice, plain basmati rice, or flatbread.