Dal tadka
Soft, creamy split pigeon peas cooked with onion and tomato, finished with a sizzling pour of ghee, cumin, garlic and dried chili.
Method
- 1
Rinse the dal in several changes of cold water, rubbing it between your fingers, until the water runs almost clear.
- 2
Put the dal, water and turmeric in a large pot, bring to the boil and skim off the foam that rises.
- 3
Partly cover and simmer, stirring now and then, until the dal is completely soft and collapsing.
- 4
Meanwhile, heat the oil in a frying pan over medium heat and cook the onion until golden.
- 5
Add the grated garlic, ginger and green chili and stir until fragrant.
- 6
Add the tomatoes and cook, mashing with the spoon, until they break down into a thick paste.
- 7
Whisk the cooked dal briefly until creamy, then stir in the onion and tomato mixture and the salt.
- 8
Simmer, adding hot water as needed, until the dal is the consistency of a thick, pourable soup.
- 9
For the tadka, heat the ghee in a small pan over medium-high heat and add the mustard seeds. Wait until they pop.
- 10
Add the cumin seeds, dried chilies and sliced garlic and fry until the garlic is light golden.
- 11
Take the pan off the heat and stir in the asafoetida and chili powder for a few seconds.
- 12
Pour the sizzling tadka over the dal, scatter with coriander and serve with rice or roti.
Notes
- In a pressure cooker the dal needs about 10 minutes at pressure instead of the long simmer.
- Most ground asafoetida is mixed with wheat flour. Use a gluten-free one or leave it out if that matters.
- Dal thickens as it stands. Loosen leftovers with a splash of hot water when reheating.
Equipment
Large pot, Medium frying pan, Small frying pan, Whisk