Dal Tadka recipe
Dal tadka is soft red lentils cooked with turmeric and finished with a sizzling tadka: ghee, cumin seeds, garlic, ginger and chili poured over the top. Sanjay's recipe keeps it to twelve ingredients and serves four with rice or bread.
- Serves 4
- Prep 15 min
- Cook 35 min
- Total 50 minutes
Ingredients
- 200 g red lentils
- 900 ml water
- ¼ tsp turmeric
- ¾ tsp fine salt
- 1 onion finely chopped
- 2 cloves garlic
- 1 tsp ginger
- 2 tbsp ghee
- 1 tsp cumin seeds
- ½ tsp mild chili powder
- 1 tomato chopped
- 2 tbsp cilantro
How it comes together
- Rinse the pulses
- Simmer until tender
- Make the tempering
- Cook the tomatoes
- Combine
Steps at a glance. The full method, with quantities for each step and exact temperatures, is in Curries, Dals & Vegetables.
Get the full recipe in Book Two
The full method for dal tadka is in Curries, Dals & Vegetables: exact steps and temperatures, Sanjay's trick, what to do if it goes wrong, and how to store the leftovers. Every dish and ingredient is pictured.
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