Dal Tadka

Wash the dal till the water is clean and soak it for about 30 minutes Add water 1 to 4 ratio so for 1/2 cup add 2 cups of water Boil the dal till it softens when pressed between 2 fingers. Mash the dal In wok add ghee and when it becomes super hot add cumin seeds and let it balloon 1/4 TSP asofoetida 2 TSP ginger garlic 1 cup onion and saute till golden brown 1 TSP red chilli 1/4 TSP turmeric 1/2 TSP coriander power 1/2 TSP fenugreek 1/2 TSP fennel Seeds once sauted add the mashed dal. Make the tadka in ghee add curry leaves, mustard seeds, chilli pode and cumin seeds 1 tsp mustard seed 1/2 tsp cumin seed 4-5 red chilies 2 black cardamom 1 2 inch piece cinnamon bark After shutting the flame add 1 TSP with butter and garnish with coriander leaves. Lentils matter The other great thing about dal tadka is the texture. It’s soupy. The lentils are indistinct. Creamy even. I love that. It’s one of my favourite things about Indian food. There are two lentils that always work. Masoor dal is one. Those are the little split pink lentils you see all over the place. Toor dal is the other. That one will take a trip to an Indian grocer. It is perfect for dal tadka. Worth seeking out. Great in sambar too. Buy a big bag. If you are an Indian lentil fan you will use them up. A couple black cardamom in the tempering. Adds a bit of smoky taste. Without burning down the house. Final tempering - the second flavour blast 3 tbsp vegetable oil 1 tsp mustard seed 1/2 tsp cumin seed 4-5 red chilies 2 black cardamom 1 2 inch piece cinnamon bark