cookingoIndia
🇮🇳 A TASTE OF INDIA
Dal Tadka with Cumin & Garlic.
Yellow split lentils become a soft, spoonable dal, finished with sizzling garlic, cumin and chilli in oil. The default recipe uses no butter or ghee.
Vegan- Total time
- 60 min
- Servings
- 4 people
- Difficulty
- Easy
- Prep time
- 10 minutes
- Cook time
- 50 minutes
- Total time
- 60 minutes
Ingredients
For 4 servings · Check off as you go
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Let's make it.
5 stepsSimmer the lentils
Combine rinsed dal, water and turmeric in a saucepan. Bring to a boil, skim any foam and reduce to a gentle simmer.
Add the vegetables
Stir in tomato, onion and ginger. Cook partly covered for 40–50 minutes, stirring occasionally, until the lentils collapse easily. Add hot water as needed to prevent sticking.
Adjust the texture
Stir vigorously or mash lightly for a creamy consistency. Add salt and enough hot water to make the dal spoonable. Keep warm.
Make the tadka
Heat oil in a small pan over medium heat. Add cumin and dried chillies for 20–30 seconds, then garlic. Cook until the garlic is pale golden, not dark brown.
Finish
Pour the hot oil and spices over the dal carefully. Stir in lemon juice, scatter with coriander and serve.
Ingredient Notes
Use neutral oil for the tadka, not ghee.
Cooking Tips
Lentil age affects cooking time; continue simmering until fully soft rather than stopping at a fixed minute.
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