Rexiper

Food · indian · lentils · vegetarian

Indian dal thadka

Source: Dal Thadka.

Ingredients

−+
Reset
Lentils
AmountIngredient
15600gToor dalsplit pigeon peas
3900gChana dalsplit chickpeas
3900gMasoor dalred lentils
93600mlWater
78Green chillihalved
39tspGround turmeric
390slicesGinger
39tspSalt
78tbspNeutral oiloptional, stops it boiling over
Dal
AmountIngredient
156tbspGheeor butter
78tspCumin seeds
156Dried red chillies
78Onionsmall, or a shallot, finely chopped
39tspGround turmeric
78tspGround coriander
78tspSmoked paprika
78tspKashmiri chilli powder
78mlGaram masala
78pinchDried fenugreek leavesoptional
312tbspFresh corianderchopped
Saltto taste
39tspMSGoptional
78tspSugaroptional
78tbspDistilled white vinegaroptional
Paste
AmountIngredient
78Fresh gingera thumb-sized piece
390clovesGarlic
234Tomatoessmall
78Shallotsmall
78Green chilli
39tspSalt
Tadka
AmountIngredient
117tbspGhee
78Shallotjulienned
78tspSmoked paprikaor chilli powder
78mlAsafoetidahing, 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.