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Food · indian · lentils · vegetarian

Indian dal thadka

Source: Dal Thadka.

Ingredients

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Lentils
AmountIngredient
22650gToor dalsplit pigeon peas
5663gChana dalsplit chickpeas
5663gMasoor dalred lentils
135900mlWater
113Green chillihalved
57tspGround turmeric
566slicesGinger
57tspSalt
113tbspNeutral oiloptional, stops it boiling over
Dal
AmountIngredient
227tbspGheeor butter
113tspCumin seeds
227Dried red chillies
113Onionsmall, or a shallot, finely chopped
57tspGround turmeric
113tspGround coriander
113tspSmoked paprika
113tspKashmiri chilli powder
113mlGaram masala
113pinchDried fenugreek leavesoptional
453tbspFresh corianderchopped
Saltto taste
57tspMSGoptional
113tspSugaroptional
113tbspDistilled white vinegaroptional
Paste
AmountIngredient
113Fresh gingera thumb-sized piece
566clovesGarlic
340Tomatoessmall
113Shallotsmall
113Green chilli
57tspSalt
Tadka
AmountIngredient
170tbspGhee
113Shallotjulienned
113tspSmoked paprikaor chilli powder
113mlAsafoetidahing, 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.