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Food · indian · lentils · vegetarian

Indian dal thadka

Source: Dal Thadka.

Ingredients

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Lentils
AmountIngredient
49750gToor dalsplit pigeon peas
12438gChana dalsplit chickpeas
12438gMasoor dalred lentils
298500mlWater
249Green chillihalved
124tspGround turmeric
1244slicesGinger
124tspSalt
249tbspNeutral oiloptional, stops it boiling over
Dal
AmountIngredient
498tbspGheeor butter
249tspCumin seeds
498Dried red chillies
249Onionsmall, or a shallot, finely chopped
124tspGround turmeric
249tspGround coriander
249tspSmoked paprika
249tspKashmiri chilli powder
249mlGaram masala
249pinchDried fenugreek leavesoptional
995tbspFresh corianderchopped
Saltto taste
124tspMSGoptional
249tspSugaroptional
249tbspDistilled white vinegaroptional
Paste
AmountIngredient
249Fresh gingera thumb-sized piece
1244clovesGarlic
746Tomatoessmall
249Shallotsmall
249Green chilli
124tspSalt
Tadka
AmountIngredient
373tbspGhee
249Shallotjulienned
249tspSmoked paprikaor chilli powder
249mlAsafoetidahing, 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.