Flavor Packed Dal Tadka
Ingredients for Dal Tadka
- 1 cup split pigeon peas lentil
- Salt to taste
- 2L water
- 1 medium red onion 150 grams chopped
- 4 large garlic cloves
- 1 thumb ginger
- 3tbls ghee, or vegetable oil
- 2tsp cumin seeds
- 1 tbls coriander seeds
- 2 cloves
- 2 medium tomatoes, chopped
- 1 tsp coriander powder
- 1 tsp garam masala
- 2 tsp kashmiri red chili powder
- 1 tsp tumeric powder
- 2 tbls chopped coriander
- 1 tsp fenugreek leaves
- 1 tsp fenugreek seeds
- 3tbls ghee
- 2 large garlic cloves, chopped
- 2 dried long red chilies
- 1tbls kashmiri red chili powder
Add the ghee to a pan on medium heat. Chop the onion into rough small cubes and add to the ghee let fry until they become translucent. Finely chop or grate the ginger and garlic (finer the better) and add to the onions.
Cook for a minute until everything becomes fragrant. Add the chopped tomatoes and cook until they become soft and broken down (feel free to add 50ml of water here just to stop the ingredients from burning or sticking to the bottoms)
Cook the whole seeds on a no oiled pan to release their aroma and then put them in with the mix. Add the coriander powder, garam masala, fenugreek seeds and leaves, turmeric, Kashmiri chilli and coriander and cook for 2 min.
Pour in the water and the lentils. Season heavily with salt. Cook until the lentils are soft. Be sure to test for seasoning and adjust if needed.
This step is called tempering. To do so, pour the ghee into another pan and garlic cloves, dried long red chilies and kashmiri red chili powder. When everything starts sizzling, cook for another 2 min and then pour over your Dal for an extra kick of flavor.
Serve with rice or Naan or Idli on the side.