Tadka Daal
Directions
- 1Rinse a large mug of yellow split lentils thoroughly.
- 2Place the rinsed lentils into a pan with four mugs of boiling water.
- 3Bring the lentils to a boil and then skim off any foamy scum from the top.
- 4Add about two tablespoons of passata, a third of a tablespoon of salt, a pinch of garam masala, one tablespoon of coriander, and one tablespoon of 'my bizar' to the lentils.
- 5Cover the pan with a lid and simmer on low heat for 15 minutes.
- 6After 15 minutes, check the dal and add some hot water if it appears too thick.
- 7Optionally, add a couple of green chillies to the dal.
- 8Replace the lid and let the dal simmer while you prepare the tadka.
- 9Fry a small onion in a tablespoon of butter until golden.
- 10Add one tablespoon of ginger or garlic paste (or grated fresh ginger/garlic) to the frying onion.
- 11Once sizzling, add a teaspoon of cumin seeds and stir them in quickly before taking off the heat.
- 12Pour the prepared tadka into the dal and stir.
- 13Stir in a handful of fresh chopped coriander.
- 14Gently simmer the dal for another 30 seconds before serving.
Ingredients
- 1 large mug yellow split lentils
- 4 mugs boiling water
- 2 tbsp passata
- 0.33 tbsp salt
- 1 pinch garam masala
- 1 tbsp coriander
- 1 tbsp my bizar
- 2 green chillies
- 1 small onion
- 1 tbsp butter
- 1 tbsp ginger or garlic paste
- 1 tsp cumin seeds
- 1 handful fresh chopped coriander
Equipment
pan
Tips
- Keep an eye on the water level of the dal and add more if it looks parched.
- Skim the foamy scum off the top of the dal for cleaner water.
- If using shop-bought 'bizar', go easy as some can be very strong.
- If you have fresh ginger or garlic, grate it in for a better taste instead of paste.
- Be careful not to burn the cumin seeds when making the tadka.
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