Dal Tadka

Generally served with rice, this dish of spiced lentils makes an excellent winter meal
Ingredients - Serves 6
  • 1½ cup split red lentils (masoor dal)
  • 1-2 green chillies, chopped (adjust based on your spice/heat tolerance)
  • 1 medium-sized (or 200 g) onion, chopped
  • 2 medium-sized (or 200 g) tomatoes, chopped
  • 6 cups of water
  • 2 tsp ginger, chopped, optional
  • 1 tsp garlic, chopped, optional
  • 1 tsp turmeric powder
  • a pinch of asafoetida (hing)
  • a pinch of garam masala powder, optional
  • 1 tsp dried fenugreek leaves (kasoori methi), optional
  • fresh coriander, chopped, optional
  • Salt, to taste
  • For the tempering
  • 2 tbsp oil
  • 2 tsp cumin seeds
  • 2-3 dried red chillies, broken into small pieces
  • a pinch of asafoetida (hing)
  1. Combine ginger, garlic, green chillies, onion, tomatoes, turmeric, asafoetida (hing), garam masala powder and the lentils in a large pot
  2. Use a {pressure cooker} to speed up the cooking
  3. Add water, cover and cook till the lentils are soft and mushy
  4. In a small pan, heat the oil and fry the cumin seeds and dried red chillies till they are slightly brown
  5. Turn off the heat, add asafoetida (hing) and mix the tempering into the cooked lentil mixture
  6. Add dried fenugreek leaves (kasoori methi), fresh coriander and salt
  7. Serve hot with plain rice or Jeera rice and a bit of ghee
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