Tadka Daal
Serves 4
Directions
- 1Give a large mug of yellow split lentils a proper rinse to clean them from any dust or impurities.
- 2Give a large mug of yellow split lentils a proper rinse to clean them from any dust or impurities.
- 3Give a large mug of yellow split lentils a proper rinse to clean them from any dust or impurities.
- 4Put the rinsed lentils into a pan.
- 5Put the rinsed lentils into a pan.
- 6Put the rinsed lentils into a pan.
- 7Add four mugs of boiling water to the lentils.
- 8Add four mugs of boiling water to the lentils.
- 9Add four mugs of boiling water to the lentils.
- 10Bring the lentils and water to a boil.
- 11Bring the lentils and water to a boil.
- 12Bring the lentils and water to a boil.
- 13Skim off the foamy scum from the top of the boiling lentils to make the water as clear as possible.
- 14Skim off the foamy scum from the top of the boiling lentils to make the water as clear as possible.
- 15Skim off the foamy scum from the top of the boiling lentils to make the water as clear as possible.
- 16Pour in about two tablespoons of passata for flavour.
- 17Pour in about two tablespoons of passata for flavour.
- 18Pour in about two tablespoons of passata for flavour.
- 19Add a third of a tablespoon of salt.
- 20Add a third of a tablespoon of salt.
- 21Add a third of a tablespoon of salt.
- 22Add a pinch of garam masala.
- 23Add a pinch of garam masala.
- 24Add a pinch of garam masala.
- 25Add one tablespoon of coriander.
- 26Add one tablespoon of coriander.
- 27Add one tablespoon of coriander.
- 28Add one tablespoon of my bazaar.
- 29Add one tablespoon of my bazaar.
- 30Add one tablespoon of my bazaar.
- 31Stir the ingredients into the pot.
- 32Stir the ingredients into the pot.
- 33Stir the ingredients into the pot.
- 34Place the lid on the pot, turn the heat to low, and leave it to simmer for 15 minutes.
- 35Place the lid on the pot, turn the heat to low, and leave it to simmer for 15 minutes.
- 36Place the lid on the pot, turn the heat to low, and leave it to simmer for 15 minutes.
- 37After 15 minutes, check the daal and if it looks too thick, splash in some hot water. Otherwise, leave it alone.
- 38After 15 minutes, check the daal and if it looks too thick, splash in some hot water. Otherwise, leave it alone.
- 39After 15 minutes, check the daal and if it looks too thick, splash in some hot water. Otherwise, leave it alone.
- 40Throw in a couple of green chilies if you like extra spice.
- 41Throw in a couple of green chilies if you like extra spice.
- 42Throw in a couple of green chilies if you like extra spice.
- 43Pop the lid back on and leave it simmering while you prepare the tarka.
- 44Pop the lid back on and leave it simmering while you prepare the tarka.
- 45Pop the lid back on and leave it simmering while you prepare the tarka.
- 46Fry up a small, finely chopped onion in a good tablespoon of butter until it's nice and golden.
- 47Fry up a small, finely chopped onion in a good tablespoon of butter until it's nice and golden.
- 48Fry up a small, finely chopped onion in a good tablespoon of butter until it's nice and golden.
- 49Add a tablespoon of ginger and garlic paste to the frying onion and butter.
- 50Add a tablespoon of ginger and garlic paste to the frying onion and butter.
- 51Add a tablespoon of ginger and garlic paste to the frying onion and butter.
- 52Once it's sizzling, add just a teaspoon of cumin seeds.
- 53Once it's sizzling, add just a teaspoon of cumin seeds.
- 54Once it's sizzling, add just a teaspoon of cumin seeds.
- 55Stir the cumin seeds in quickly and then take the pan off the heat to avoid burning them.
- 56Stir the cumin seeds in quickly and then take the pan off the heat to avoid burning them.
- 57Stir the cumin seeds in quickly and then take the pan off the heat to avoid burning them.
- 58Add the prepared tarka mixture into the daal and stir it through.
- 59Add the prepared tarka mixture into the daal and stir it through.
- 60Add the prepared tarka mixture into the daal and stir it through.
- 61To finish it off, add a handful of fresh chopped coriander.
- 62To finish it off, add a handful of fresh chopped coriander.
- 63To finish it off, add a handful of fresh chopped coriander.
- 64Give it a 30-second gentle simmer, and it's all done.
- 65Give it a 30-second gentle simmer, and it's all done.
- 66Give it a 30-second gentle simmer, and it's all done.
- 67Serve the daal with a soft roti dripping in butter or a pile of plain rice.
- 68Serve the daal with a soft roti dripping in butter or a pile of plain rice.
- 69Serve the daal with a soft roti dripping in butter or a pile of plain rice.
Ingredients
- 1 mug split red lentils
- 1 mug split red lentils
- 1 mug split red lentils
- 4 mugs boiling water
- 4 mugs boiling water
- 4 mugs boiling water
- 2 tablespoons passata
- 2 tablespoons passata
- 2 tablespoons passata
- 0.33 tablespoons salt
- 0.33 tablespoons salt
- 0.33 tablespoons salt
- 1 pinch garam masala
- 1 pinch garam masala
- 1 pinch garam masala
- 1 tablespoon coriander
- 1 tablespoon coriander
- 1 tablespoon coriander
- 1 tablespoon my bazaar
- 1 tablespoon my bazaar
- 1 tablespoon my bazaar
- 2 green chilies
- 2 green chilies
- 2 green chilies
- 1 tablespoon butter
- 1 tablespoon butter
- 1 tablespoon butter
- 1 small onion
- 1 small onion
- 1 small onion
- 1 tablespoon ginger and garlic paste
- 1 tablespoon ginger and garlic paste
- 1 tablespoon ginger and garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon cumin seeds
- 1 teaspoon cumin seeds
- 1 handful fresh chopped coriander
- 1 handful fresh chopped coriander
- 1 handful fresh chopped coriander
Equipment
large cooking potstrainerspoonlidfrying panknifechopping board
Tips
- Add more water later if it's looking a bit parched.
- When using shop bought spices, go easy, some of them taste super strong.
- Burnt cumins are a hard no.