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Food · indian · lentils · vegetarian

Indian dal thadka

Source: Dal Thadka.

Ingredients

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Lentils
AmountIngredient
4850gToor dalsplit pigeon peas
1213gChana dalsplit chickpeas
1213gMasoor dalred lentils
29100mlWater
24Green chillihalved
12tspGround turmeric
121slicesGinger
12tspSalt
24tbspNeutral oiloptional, stops it boiling over
Dal
AmountIngredient
49tbspGheeor butter
24tspCumin seeds
49Dried red chillies
24Onionsmall, or a shallot, finely chopped
12tspGround turmeric
24tspGround coriander
24tspSmoked paprika
24tspKashmiri chilli powder
24mlGaram masala
24pinchDried fenugreek leavesoptional
97tbspFresh corianderchopped
Saltto taste
12tspMSGoptional
24tspSugaroptional
24tbspDistilled white vinegaroptional
Paste
AmountIngredient
24Fresh gingera thumb-sized piece
121clovesGarlic
73Tomatoessmall
24Shallotsmall
24Green chilli
12tspSalt
Tadka
AmountIngredient
36tbspGhee
24Shallotjulienned
24tspSmoked paprikaor chilli powder
24mlAsafoetidahing, 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.