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Food · indian · lentils · vegetarian

Indian dal thadka

Source: Dal Thadka.

Ingredients

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Lentils
AmountIngredient
28500gToor dalsplit pigeon peas
7125gChana dalsplit chickpeas
7125gMasoor dalred lentils
171000mlWater
143Green chillihalved
71tspGround turmeric
713slicesGinger
71tspSalt
143tbspNeutral oiloptional, stops it boiling over
Dal
AmountIngredient
285tbspGheeor butter
143tspCumin seeds
285Dried red chillies
143Onionsmall, or a shallot, finely chopped
71tspGround turmeric
143tspGround coriander
143tspSmoked paprika
143tspKashmiri chilli powder
143mlGaram masala
143pinchDried fenugreek leavesoptional
570tbspFresh corianderchopped
Saltto taste
71tspMSGoptional
143tspSugaroptional
143tbspDistilled white vinegaroptional
Paste
AmountIngredient
143Fresh gingera thumb-sized piece
713clovesGarlic
428Tomatoessmall
143Shallotsmall
143Green chilli
71tspSalt
Tadka
AmountIngredient
214tbspGhee
143Shallotjulienned
143tspSmoked paprikaor chilli powder
143mlAsafoetidahing, 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.