Saucepan@saucepan · Shared this recipeFollowIndian · dinnerDal Tadka (Tempered Lentils)A comforting Indian dal tadka with creamy pigeon peas and a fragrant tempering of spices, finished with lime and cilantro.total40 mincook40 minservings4Original recipe on thecookscook.comKeep this recipeAdd a copy of Dal Tadka (Tempered Lentils) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings200 g toor dal, 1 cup, split pigeon peas, rinsed0.5 tsp turmeric powder1 tsp salt, or to taste2 tbsp ghee, or oil, but ghee is holy1 tsp mustard seeds1 tsp cumin seeds2 dried red chilies0.25 tsp hing, asafoetida8 fresh curry leaves1 small onion, finely chopped4 garlic cloves, thinly sliced2.5 cm fresh ginger, 1 inch, grated1 green chili, optional, slit1 medium tomato, chopped0.5 tsp red chili powderHandful fresh cilantro, chopped, for finishingA squeeze of lime, don’t skip itHot steamed rice, for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: In a medium pot, combine the toor dal, turmeric powder, and salt. Add 720 ml (3 cups) water and bring to a boil. Reduce to a simmer and skim off any foam. Cook until very soft and mushy, 25 to 30 minutes. Mash gently with the back of a spoon. The dal should be silky and pourable; add a little hot water as needed to adjust the consistency.2Step 2: Heat the ghee in a small pan over medium heat. When it shimmers, add the mustard seeds and let them pop. Add the cumin seeds and let them bloom for a few seconds. Add the dried red chilies, hing, and curry leaves (stand back, they may splatter).3Step 3: Add the onion and sauté until golden. Add the garlic, ginger, and green chili (if using), and cook until fragrant and lightly browned. Add the tomato and cook until it breaks down. Stir in the red chili powder.4Step 4: Pour the hot tadka over the warm dal and stir gently. Taste and add more salt if needed. Finish with cilantro and lime juice. Serve hot with steamed rice.getsaucepan.com/r/e2d21750-a278-4420-88a6-3596d6609655 · Original: https://thecookscook.com/recipes/dal-tadka-tempered-lentils/
