Tadka Dal

Name: Tadka Dal
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by DrGaellon

"Red lentils with onions and a load of spices. Adapted from a recipe by _Saveur_ magazine as reprinted by Nick Kindlesperger on Serious Eats."

Download

Ready In:: 55mins
Ingredients:: 13
Serves:: 4

ingredients

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)

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

View Full Profile