Dal Tadka

Method

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1. Rinse both dals until the water runs clear, then drain.

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2. Simmer them with the turmeric, tomato, green chilli and water, partly covered, for 30 to 35 minutes, skimming the foam in the first few minutes, until completely soft and collapsing.

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3. Whisk vigorously for 30 seconds to break the lentils into a creamy, slightly textured mass. Add the salt and enough hot water to reach a pourable, soup-like consistency.

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4. Keep the dal at a bare simmer while you make the tadka.

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5. Heat the ghee in a small pan over medium-high until shimmering. Add the cumin and mustard seeds and let them crackle and pop for 20 seconds.

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6. Add the sliced garlic and dried chillies and fry for 60 to 90 seconds until the garlic turns pale gold — take it off before it browns fully, as it keeps cooking.

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7. Add the curry leaves and onion and fry 3 minutes, then stir in the asafoetida and Kashmiri chilli powder and count to five.

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8. Pour the whole sizzling tadka straight over the dal — it should hiss loudly. Stir half of it through and leave the rest on top.

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9. Finish with lemon juice and coriander and serve with rice or roti.

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Chef’s Tips

• The tadka must be poured over the dal, not the other way around; the temperature shock is what releases the aroma.
• A second small tadka of ghee and Kashmiri chilli poured on at the table is a restaurant flourish worth stealing.
• For dal fry, sauté the onion and tomato base separately and stir the dal into it instead.

Pairing Suggestions

• A cold lager or plain buttermilk
• Serve with steamed rice, roti and a pickle
• Follow with a simple fruit

Storage & Reheating

Refrigerate 4 days, freeze 3 months. It thickens considerably when cold — loosen with hot water and add a fresh tadka on reheating.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.