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 the book.
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.
Get Curries, Dals & Vegetables
