Tadka Dal
Ingredients
- 2 inches piece fresh ginger, peeled and sliced ⓘ
- 6 garlic cloves, crushed ⓘ
- 1/2 cup ghee (clarified butter) ⓘ
- 2 yellow onions, thinly sliced ⓘ
- 1/2 teaspoon cayenne pepper ⓘ
- 1 tablespoon ground coriander ⓘ
- 2 teaspoons ground cumin ⓘ
- 2 teaspoons turmeric
- 1 1/2 cups red lentils (masoor dal) ⓘ
- salt ⓘ
- 2 teaspoons black mustard seeds ⓘ
- 1 teaspoon whole cumin seed ⓘ
- 2 thai green chilies, stemmed and sliced (remove seeds if desired) ⓘ
Instructions
- In a blender, process ginger and garlic with 1/4 cup water until smooth.
- In a large pot, heat 1/4 cup ghee over medium-high heat. Add onions and cook, stirring often, until well-browned, about 20 minutes.
- Add ginger-garlic puree, cayenne, ground coriander, ground cumin and turmeric. Cook until nearly dry, about 5 minutes.
- Add lentils and 4 cups water. Add salt to taste. Bring to a boil, reduce to a simmer, cover and cook 20 minutes, stirring occasionally.
- In a large skillet, heat the remaining ghee over medium-high heat. Add the mustard seeds, cumin seeds and sliced chiles. Cook, stirring occasionally, until the mustard seeds pop, about 2 minutes.
- Serve bowls of the lentils with the spiced ghee on top.
Nutrition & Diet Analysis (per serving)
940
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).