Dal Tadka

India’s most beloved everyday dal — yellow lentils finished with a sizzling spiced butter.

Ingredients

• 1.5 cups chana dal (split yellow chickpeas) or toor dal
• 5 cups water
• 1 tsp turmeric
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 4 cloves garlic, minced
• 1 tsp grated ginger
• 2 green chilies, slit
• 1 onion, finely diced
• 2 tomatoes, chopped
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• Fresh cilantro, lemon

Directions

1. Rinse dal. Cook in water with turmeric and salt until completely soft, 25-30 min (pressure cooker: 15 min on high).
2. In a pan, heat ghee. Add cumin seeds — they should sizzle. Add garlic, ginger, and chilies, cook 30 sec.
3. Add onion, cook 8-10 min until golden. Add tomatoes and cook down 5 min.

Add coriander and garam masala, cook 1 min.

1. Pour this tadka over the cooked dal. Stir and simmer 5 min together.
2. Squeeze lemon, top with cilantro. Serve with rice or roti.

Notes

The tadka (tempering) is what separates dal from lentil soup. The sizzling of spices in fat releases volatile compounds that infuse the entire dish.