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Kavita Singh's Tardka Daal

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“A delicious daal found in most Indian restaurants. You can make it more or less 'soupy' by changing the amount of water in the recipe.”

Ingredients Nutrition


  1. Wash the daal (lentils) thoroughly. Place in a heavy bottomed pan with the water. Cook partially covered over medium heat until it reaches a boil. Stir frequently and skim off any froth that rises to the top.
  2. Add the salt, turmeric powder, ginger/garlic mix, and green chili. Cook for 15 to 20 minutes until the daal becomes soft and has a creamy consistency. Add water as necessary.
  3. Heat the cooking oil in a fry pan until it is quite hot.
  4. Add the cumin and mustard seeds to the oil. Fry briefly on high.
  5. Add the curry leaves and onion, cook a few more minutes.
  6. Add the tomato, chili powder and 1/2 the coriander leaves. Fry a few more minutes.
  7. Remove this onion-tomato mixture (the tardka) from the heat and pour over the daal. Sprinkle with the remaining coriander leaves.

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