Dal tadka
Everyday yellow dal, finished with a sizzling tadka of ghee, cumin and red chilli.
- 4Serves
- 35 minutesCooking time
- 12Ingredients
Every kitchen has its own dal, and every dal is made by its tadka. Cook the lentils soft with haldi, then pour the hot spiced ghee over just before serving so it hisses.
Watch it come together
Recipe video coming soonIngredients
- 1 cup toor dal, washed
- ½ tsp Raviraj Haldi
- Salt to taste
- 2 tbsp ghee
- 1 tsp cumin seeds
- 2 dried red chillies
- A pinch of hing
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 tsp ginger-garlic paste
- ½ tsp Raviraj Lal Mirch
- Fresh coriander, to finish
Method
- Pressure-cook the dal with 3 cups of water, the haldi and salt for 4 to 5 whistles.
- Whisk the cooked dal until smooth and keep it warm.
- Heat the ghee and add the cumin, dried chillies and hing.
- Add the onion and cook until golden, then the ginger-garlic paste.
- Add the tomato and lal mirch and cook until soft.
- Pour the tadka over the dal, stir once and simmer for 2 minutes.
- Finish with coriander and serve hot with rice.
From the kitchen
