Tadka dal

Garlic & cumin dal with tomato, chilli & coriander

Tadka dal

Tadka dal

Serves Serves 4
DifficultyNot too tricky
Recipe From

Thali

By Maunika Gowardhan
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Ingredients

  • 250 g (9 oz/1 ¼ cups) chana dal
  • 1 litre (34 fl oz/4 cups) water
  • 1 teaspoon ground turmeric
  • FOR THE TADKA
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 110 g (3¾ oz) white onions , thinly sliced
  • 4 garlic cloves , thinly sliced
  • 1 teaspoon fennel seeds , coarsely crushed
  • ½ teaspoon Kashmiri chilli powder or mild chilli powder
  • 1 teaspoon ground coriander
  • 90 g (3¼ oz) tomato , finely chopped
  • 2.5 cm (1in) ginger root , sliced into matchsticks
  • salt , to taste
  • chopped coriander (cilantro) , to garnish
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Recipe From

Thali

By Maunika Gowardhan
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Method

  1. Put the dal, water and turmeric in a large saucepan, over a medium heat. Bring to the boil, then simmer uncovered for 1¼ hours, until the dal is soft, stirring every few minutes to make sure the dal doesn’t stick to the bottom of the pan.
  2. Mash lightly with a potato masher, then turn off the heat and set aside.
  3. To make the tadka, heat the oil in a frying pan (skillet) over a medium heat. Add the cumin seeds, then after a few seconds, add the onions and fry for 8 minutes, stirring well so that they brown evenly. Add the garlic and fry for a further minute, then add the crushed fennel seeds, chilli powder and ground coriander and stir well. Add the tomato and fry for 2-3 minutes until soft, then add the ginger and fry for a further 1 minute.
  4. Pour the tadka mix over the cooked dal. Add enough boiling water to thin out the dal; about 80–100 ml (3 floz /⅓ cup–7 fl oz/scant ½ cup). Simmer for a couple of minutes to heat through, season to taste and garnish with fresh coriander. Serve warm with roti or rice.
Recipe From

Thali

By Maunika Gowardhan