Dal Tadka Recipe
Dairy Free | Yellow lentils seasoned with garlic and cumin.
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Ingredients
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Lentils
Tadka (Tempering)
Method
Cooking the Lentils
- 1
Rinse the Lentils
Place the yellow lentils in a fine mesh strainer and rinse under cold water until the water runs clear.
- 2
Cook the Lentils
In a pot, add the rinsed lentils and 4 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cover. Let it simmer for about 20-25 minutes, or until the lentils are soft and fully cooked. Stir occasionally.
- 3
Mash the Lentils
Once cooked, you can use a fork or a potato masher to lightly mash the lentils for a creamier texture. Set aside.
Preparing the Tadka
- 4
Heat the Oil
In a separate pan, heat 2 tablespoons of oil over medium heat.
- 5
Add Cumin Seeds
Once the oil is hot, add the cumin seeds. Let them sizzle for a few seconds until fragrant.
- 6
- 7
Add Tomato and Spices
Add the chopped tomato, turmeric powder, red chili powder, and salt to the pan. Cook for another 5 minutes, stirring occasionally, until the tomatoes are soft and the oil separates.
Combining the Lentils and Tadka
- 8
Mix the Lentils and Tadka
Pour the cooked lentils into the pan with the tadka mixture. Stir well to combine all the ingredients. Cook for another 5 minutes on low heat, adding water if the mixture is too thick.
- 9
Garnish and Serve
Once done, garnish with chopped fresh coriander leaves. Serve hot with rice or flatbreads.