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Tadka dal
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Authentic and beloved Delhi-style recipe passed down from a family friend - a definite favorite!
Ingredients:
250 g (9 oz/1 ¼ cups) chana dal
1 litre (34 fl oz/4 cups) water
1teaspoonground turmeric
3tablespoons vegetable oil
1teaspooncumin seeds
110 g (3¾ oz) white onionsthinly sliced
4garlicclovesthinly sliced
1teaspoonfennel seedscoarsely crushed
½ teaspoonKashmiri chilli powder or mild chilli powder
1teaspoonground coriander
90 g (3¼ oz) tomatofinely chopped
2.5 cm (1in) ginger rootsliced into matchsticks
choppedcoriander (cilantro) to garnish
Instructions:
In a large saucepan over medium heat, combine dal, water, and turmeric. Boil, then simmer uncovered for 1¼ hours until dal is soft, stirring occasionally to prevent sticking. Lightly mash with a potato masher, then set aside. For the tadka, heat oil in a frying pan over medium heat. Add cumin seeds, then onions and cook for 8 minutes until browned. Add garlic, fennel seeds, chili powder, and ground coriander, stir well. Add tomato and cook for 2-3 minutes until soft, then add ginger and cook for another minute. Mix tadka into dal, adding boiling water to thin it out, around 80–100 ml. Simmer briefly, season to taste, and garnish with fresh coriander. Serve warm with roti or rice.