Rexiper

Food · indian · lentils · vegetarian

Indian dal thadka

Source: Dal Thadka.

Ingredients

−+
Reset
Lentils
AmountIngredient
9850gToor dalsplit pigeon peas
2463gChana dalsplit chickpeas
2463gMasoor dalred lentils
59100mlWater
49Green chillihalved
25tspGround turmeric
246slicesGinger
25tspSalt
49tbspNeutral oiloptional, stops it boiling over
Dal
AmountIngredient
99tbspGheeor butter
49tspCumin seeds
99Dried red chillies
49Onionsmall, or a shallot, finely chopped
25tspGround turmeric
49tspGround coriander
49tspSmoked paprika
49tspKashmiri chilli powder
49mlGaram masala
49pinchDried fenugreek leavesoptional
197tbspFresh corianderchopped
Saltto taste
25tspMSGoptional
49tspSugaroptional
49tbspDistilled white vinegaroptional
Paste
AmountIngredient
49Fresh gingera thumb-sized piece
246clovesGarlic
148Tomatoessmall
49Shallotsmall
49Green chilli
25tspSalt
Tadka
AmountIngredient
74tbspGhee
49Shallotjulienned
49tspSmoked paprikaor chilli powder
49mlAsafoetidahing, 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.