North India
Dal tadka
Plain dal, until hot ghee and garlic arrive and make an entrance.
35 minTime
13 gProtein each
mediumSpice
The sizzle with many names3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original274kcalsame
13 gproteinsame
9 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Rinse the toor and moong dal. Pressure cook with turmeric, salt and 3 cups water.
- 2Whisk the dal smooth, add hot water to the thickness you like and simmer.
- 3Heat half the ghee, add half the cumin, then onion, ginger, half the garlic and green chilli. Cook until golden, add tomato and cook until soft. Stir into the dal.
- 4For the tadka, heat the rest of the ghee. Add the remaining cumin and garlic, dried red chillies and asafoetida. Switch off, add Kashmiri chilli and pour over the dal. Cover at once.
- 5Finish with garam masala, coriander and a squeeze of lemon.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
