Rexiper

Food · indian · lentils · vegetarian

Indian dal thadka

Source: Dal Thadka.

Ingredients

−+
Reset
Lentils
AmountIngredient
34750gToor dalsplit pigeon peas
8688gChana dalsplit chickpeas
8688gMasoor dalred lentils
208500mlWater
174Green chillihalved
87tspGround turmeric
869slicesGinger
87tspSalt
174tbspNeutral oiloptional, stops it boiling over
Dal
AmountIngredient
348tbspGheeor butter
174tspCumin seeds
348Dried red chillies
174Onionsmall, or a shallot, finely chopped
87tspGround turmeric
174tspGround coriander
174tspSmoked paprika
174tspKashmiri chilli powder
174mlGaram masala
174pinchDried fenugreek leavesoptional
695tbspFresh corianderchopped
Saltto taste
87tspMSGoptional
174tspSugaroptional
174tbspDistilled white vinegaroptional
Paste
AmountIngredient
174Fresh gingera thumb-sized piece
869clovesGarlic
521Tomatoessmall
174Shallotsmall
174Green chilli
87tspSalt
Tadka
AmountIngredient
261tbspGhee
174Shallotjulienned
174tspSmoked paprikaor chilli powder
174mlAsafoetidahing, 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.