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Food · indian · lentils · vegetarian

Indian dal thadka

Source: Dal Thadka.

Ingredients

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Lentils
AmountIngredient
41400gToor dalsplit pigeon peas
10350gChana dalsplit chickpeas
10350gMasoor dalred lentils
248400mlWater
207Green chillihalved
104tspGround turmeric
1035slicesGinger
104tspSalt
207tbspNeutral oiloptional, stops it boiling over
Dal
AmountIngredient
414tbspGheeor butter
207tspCumin seeds
414Dried red chillies
207Onionsmall, or a shallot, finely chopped
104tspGround turmeric
207tspGround coriander
207tspSmoked paprika
207tspKashmiri chilli powder
207mlGaram masala
207pinchDried fenugreek leavesoptional
828tbspFresh corianderchopped
Saltto taste
104tspMSGoptional
207tspSugaroptional
207tbspDistilled white vinegaroptional
Paste
AmountIngredient
207Fresh gingera thumb-sized piece
1035clovesGarlic
621Tomatoessmall
207Shallotsmall
207Green chilli
104tspSalt
Tadka
AmountIngredient
311tbspGhee
207Shallotjulienned
207tspSmoked paprikaor chilli powder
207mlAsafoetidahing, 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.