Dal Tadka

Dal tadka is a classic Indian dish made with lentils, spices, and ghee. It's a simple but flavorful dish that can be served with rice or roti.

Dal tadka is a dish with a long and storied history. It is believed to have originated in the Punjab region of India, where it was traditionally made with a combination of lentils, spices, and ghee (clarified butter). Over time, the dish has spread to other parts of India and the world, and there are now many different regional variations on the recipe.

Prep time: 30 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup yellow lentils
• 1 tsp turmeric
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 2 cups water
• Salt to taste
• Garnish - chopped coriander leaves

Instructions

1. Wash and soak the lentils for 30 minutes.
2. Drain the lentils and wash them again.
3. Heat the ghee in a pressure cooker, add cumin seeds and allow it to crackle.
4. Add the lentils, turmeric, red chili powder, and coriander powder, and saute for 2 minutes.
5. Add water and salt to taste, close the lid of the pressure cooker, and cook for 3-4 whistles.
6. Release the pressure and open the lid.
7. Serve hot garnished with coriander leaves.
8. Tempering: Heat 1 tbsp of ghee in a small pan. Add a pinch of cumin seeds, 1 dried red chili, and a few curry leaves. Pour the tempering over the dal.

Why It Works

• The combination of lentils, spices, and ghee creates a flavorful and satisfying dish.
• The tempering of cumin seeds, red chili, and curry leaves adds a layer of complexity and depth of flavor to the dish.
• The addition of water and salt helps to balance the flavors and create a smooth and creamy texture.