Daal Tadka

Daal Tadka

Traditional lentils tempered with aromatic spices.

Prep Time: 10 mins | Cook Time: 30 mins | Serves: 4

Ingredients

Instructions

  1. Rinse the lentils thoroughly under running water until water runs clear.
  2. In a pressure cooker, add lentils, water, turmeric powder, and salt. Pressure cook on high for about 5-6 whistles until lentils are soft.
  3. Once cooked, mash the lentils slightly with a spoon for desired consistency.
  4. Heat ghee in a separate pan over medium heat.
  5. Add cumin seeds and let them crackle (about 30 seconds).
  6. Add dried red chilies and sauté for 10 seconds.
  7. Add chopped onions and cook until golden brown (3-4 minutes).
  8. Add minced garlic and cook for another minute until fragrant.
  9. Pour this tadka (tempering) into the cooked lentils and stir well.
  10. Simmer for 2-3 minutes on low heat.
  11. Garnish with fresh cilantro and serve hot with rice or roti.
Chef's Tips

Tip 1: Always rinse lentils before cooking to remove any dust or impurities.

Tip 2: The tadka (tempering) is the soul of the dish - make sure to heat the ghee properly.

Tip 3: You can add a squeeze of lemon juice for extra tang.

Tip 4: Daal keeps well in the refrigerator for 3-4 days and tastes even better the next day!