# Tadka Daal

This daal is spicy, delicious, and full of soul, just like it should be.

- Servings: 4 servings
- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

- 1 mug split red lentils
- 4 mugs boiling water
- 2 tablespoons passata
- 0.33 tablespoons salt
- 1 pinch garam masala
- 1 tablespoon coriander
- 1 tablespoon my bazaar
- 2 green chilies
- 1 tablespoon butter
- 1 small onion
- 1 tablespoon ginger and garlic paste
- 1 teaspoon cumin seeds
- 1 handful fresh chopped coriander

## Instructions

1. Give a large mug of yellow split lentils a proper rinse to clean them from any dust or impurities.
2. Put the rinsed lentils into a pan.
3. Add four mugs of boiling water to the lentils.
4. Bring the lentils and water to a boil.
5. Skim off the foamy scum from the top of the boiling lentils to make the water as clear as possible.
6. Pour in about two tablespoons of passata for flavour.
7. Add a third of a tablespoon of salt.
8. Add a pinch of garam masala.
9. Add one tablespoon of coriander.
10. Add one tablespoon of my bazaar.
11. Stir the ingredients into the pot.
12. Place the lid on the pot, turn the heat to low, and leave it to simmer for 15 minutes.
13. After 15 minutes, check the daal and if it looks too thick, splash in some hot water. Otherwise, leave it alone.
14. Throw in a couple of green chilies if you like extra spice.
15. Pop the lid back on and leave it simmering while you prepare the tarka.
16. Fry up a small, finely chopped onion in a good tablespoon of butter until it's nice and golden.
17. Add a tablespoon of ginger and garlic paste to the frying onion and butter.
18. Once it's sizzling, add just a teaspoon of cumin seeds.
19. Stir the cumin seeds in quickly and then take the pan off the heat to avoid burning them.
20. Add the prepared tarka mixture into the daal and stir it through.
21. To finish it off, add a handful of fresh chopped coriander.
22. Give it a 30-second gentle simmer, and it's all done.
23. Serve the daal with a soft roti dripping in butter or a pile of plain rice.

## Equipment

- large cooking pot
- strainer
- spoon
- lid
- frying pan
- knife
- chopping 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.

## Source

- Original video: https://vm.tiktok.com/ZNd42hRBG/
- Recipe page: https://www.cliprecipe.com/recipe/70058716-ceb0-4dd5-9b36-896e7743073c
- Extracted: 2025-08-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt