India x Japan
White miso dal tadka
Dal tadka with a quiet umami upgrade. Same bowl, deeper hug.
45 minTime
19 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original569kcalsame
19 gproteinsame
11 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse both dals and pressure cook with 3 cups water, turmeric, tomato and ginger for 4 whistles on medium heat. Let pressure release naturally.
- 2Cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes.
- 3Whisk the dal smooth and thin with the remaining water to a pouring consistency. Simmer on low heat 5 minutes.
- 4Take the dal off the heat. Loosen the miso with a ladle of dal, then stir it back in. Taste before adding any salt.
- 5Heat the ghee on medium heat, crackle cumin, add garlic until golden, then red chillies, asafoetida and chilli powder for 5 seconds. Pour over the dal.
- 6Finish with lemon, spring onion and sesame. Serve with the rice.
Serve it like this
Ladle dal into a wide shallow bowl, pour the red tadka in a swirl across the top, scatter spring onion and sesame, and serve rice shaped in a neat dome alongside.
