Tadka Dal Recipe #366325
Red lentils with onions and a load of spices. Adapted from a recipe by _Saveur_ magazine as reprinted by Nick Kindlesperger on Serious Eats.
by DrGaellon
55 min | 10 min prep
SERVES 4
- 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)
- 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.
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5 stars