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Food · indian · lentils · vegetarian

Indian dal thadka

Source: Dal Thadka.

Ingredients

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Lentils
AmountIngredient
17950gToor dalsplit pigeon peas
4488gChana dalsplit chickpeas
4488gMasoor dalred lentils
107700mlWater
90Green chillihalved
45tspGround turmeric
449slicesGinger
45tspSalt
90tbspNeutral oiloptional, stops it boiling over
Dal
AmountIngredient
180tbspGheeor butter
90tspCumin seeds
180Dried red chillies
90Onionsmall, or a shallot, finely chopped
45tspGround turmeric
90tspGround coriander
90tspSmoked paprika
90tspKashmiri chilli powder
90mlGaram masala
90pinchDried fenugreek leavesoptional
359tbspFresh corianderchopped
Saltto taste
45tspMSGoptional
90tspSugaroptional
90tbspDistilled white vinegaroptional
Paste
AmountIngredient
90Fresh gingera thumb-sized piece
449clovesGarlic
269Tomatoessmall
90Shallotsmall
90Green chilli
45tspSalt
Tadka
AmountIngredient
135tbspGhee
90Shallotjulienned
90tspSmoked paprikaor chilli powder
90mlAsafoetidahing, 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.