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Food · indian · lentils · vegetarian

Indian dal thadka

Source: Dal Thadka.

Ingredients

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Lentils
AmountIngredient
12300gToor dalsplit pigeon peas
3075gChana dalsplit chickpeas
3075gMasoor dalred lentils
73800mlWater
62Green chillihalved
31tspGround turmeric
308slicesGinger
31tspSalt
62tbspNeutral oiloptional, stops it boiling over
Dal
AmountIngredient
123tbspGheeor butter
62tspCumin seeds
123Dried red chillies
62Onionsmall, or a shallot, finely chopped
31tspGround turmeric
62tspGround coriander
62tspSmoked paprika
62tspKashmiri chilli powder
62mlGaram masala
62pinchDried fenugreek leavesoptional
246tbspFresh corianderchopped
Saltto taste
31tspMSGoptional
62tspSugaroptional
62tbspDistilled white vinegaroptional
Paste
AmountIngredient
62Fresh gingera thumb-sized piece
308clovesGarlic
185Tomatoessmall
62Shallotsmall
62Green chilli
31tspSalt
Tadka
AmountIngredient
92tbspGhee
62Shallotjulienned
62tspSmoked paprikaor chilli powder
62mlAsafoetidahing, 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.