I opted to do a smokey dal. Once the lentils are finished cooking and everything is mixed in, use a small hot charcoal, resting in a heatproof small dish, that is drizzled with a few drops of ghee (or oil) to make the smoke. Add the small dish directly on top of the cooked lentils. Quickly cover the pot with a lid to capture the smoke and infuse the lentils. Leave the lid closed for 1 minute. Then remove the dish with the charcoal and give the lentils a gentle stir. Introducing this intensifies the flavor and makes this dish even better.The flavor permeates the lentils and creates a whole new flavor. This is not your average pot of plain lentils. Make this dish when you need some comfort food.
Dal Tadka
Rated 5 stars by 1 users
Category
Indian Food
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Served with ghee rice. Papads would be great too.
Author:Audra Reddy
Ingredients
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3/4 cup toor dal
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1/4 cup moong dal (can use masoor/toor dal)
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2 T. chana dal
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3 cups water to cook dal
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3/4 to 1 cup hot water, to adjust consistency once lentils pressure cook
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2 T. Oil
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1/2 teaspoon cumin seeds
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1 teaspoon ginger, minced
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1 teaspoon garlic, minced
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1 small onion, chopped
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1 green chili, slit
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1/2 teaspoon turmeric
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1/2 teaspoon red chili powder
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1 teaspoon garam masala
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2 medium tomatoes, chopped
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1 teaspoon salt
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1 T. Dried fenugreek leaves
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2 T. Chopped cilantro, plus more for garnishing
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1 medium lemon, sliced for serving
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2 T. Ghee
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1/2 teaspoon cumin seeds
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2 dried red chilis
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1 T. Garlic, finely minced
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Pinch of asafoetida (hing)
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1/3 teaspoon red chili powder
Cooking Dal
Finishing Dal
For Tadka
Directions
Cooking Dal
Rinse lentils and add to pressure cooker. Add 3 cups water. Seal lid and cook for 8 minutes. Let the pressure naturally release. Remove lid and gently mash the lentils. Add more water if you need to thin out the lentils.
Finishing Dal
In a medium pan heat oil and add cumin seeds. When seeds become fragrant and before they brown, add the ginger and garlic and sauté quickly.
Add onion and green chili and fry this mixture on a low heat until onion becomes slightly golden.
Add the turmeric, red chili powder, and garam masala and mix together.
Now add the tomatoes and salt and sauté until the tomatoes become mushy. Taste for salt and add more if necessary. Now rub the dried fenugreek leaves between you hands and into the pot along with the chopped cilantro. Give this a stir and simmer for 5-10 minutes. Add cooked lentils and stir to combine. Simmer and add tadka.
Making tadka
In a small pan on medium heat, add ghee and cumin seeds and let them fry until fragrant. Add red chilies and garlic and stir until aromatic. Do not brown.
Now add the asafoetida and red chili powder and give this a stir to combine.
To Serve
Remove cooked lentils to a serving dish. Pour the tadka over the hot lentils. Garnish with additional chopped cilantro. Squeeze some lemon juice with each serving of lentils.
Serve this dish with paratha, naan, plain basmati rice, jeera rice or ghee rice.
Recipe Note
Note: I like to mix together a variety of three types of lentils for flavor and texture. The chana dal gives this texture a bite and the toor dal and moong dal give it the creaminess.
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