Tadka Dal
Indulge in the tantalizing flavours of the Indian subcontinent with our fabulous tadka dal recipe. This delicacy will tease your palate with a seamless blend of hearty lentils and an exquisite spice profile.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Lentils (Split Bengal Gram)
- 600 ml Water
- 50 ml Oil
- 1 tsp Cumin Seeds (Jeera)
- 1 tsp Crushed Chillies
- 2 Bay Leaf
- 2 Onions
- 2 Tomatoes
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Salt
- 1 tsp Garam Masala
- Coriander
- 300 ml Water
- 50 g Butter (Ghee)
- 2 tsp Garlic (Chopped)
- 1 tsp Chilli Powder
- 1 tsp Cumin Seeds (Jeera)
Instructions
- 1
In a large saucepan add the chana dal and the water then allow the water to come to a boil
- 2
Once the water has come to a boil cover and leave to gently simmer on medium heat for 30 minutes until softened
- 3
As the chana dal is cooking in another pan heat up the olive oil on medium heat until hot
- 4
Add the cumin seeds, crushed chillies, bay leaves then sauté for a few minutes until fragrant
- 5
Add the onions and cook for a few minutes until golden brown and soft
- 6
Add the turmeric powder, chilli powder, garam masala and salt before cooking the spices for a few more minutes – add 2 tablespoons of water to help release the colours from the spices and prevent any burning
- 7
Add the tomatoes and cook for 5 minutes until soft
- 8
Once the dal has cooked add the softened dal along with the remaining water then cook for 10 minutes on medium heat
- 9
When the desired consistency is reached remove the pan from the heat
- 10
In a separate pan add the ghee and allow it to melt
- 11
Add the chopped garlic, chilli powder and cumin seeds then sauté for a few minutes until fragrant
- 12
Add the tadka to the dal – tadka can also be added upon serving if preferred
- 13
Garnish with coriander then enjoy!