“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.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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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