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Dal Tadka with Ghee Recipe
Ingredients
For the Dal
1 cup yellow toor dal, 2½–3 cups water, ½ tsp turmeric powder, 1 medium tomato, finely chopped, 1 green chilli, slit, Salt to taste
For the Tadka
2 tbsp pure ghee, 1 tsp cumin seeds, ½ tsp mustard seeds, 2–3 dried red chillies, 4–5 garlic cloves, finely chopped, 1 medium onion, finely chopped, ½ tsp Kashmiri red chilli powder, ½ tsp hing (asafoetida), ½ tsp kasuri methi, optional, Fresh coriander for garnish
Method
- Cook the dal
Wash the toor dal thoroughly and add it to a pressure cooker with water, turmeric, tomato, green chilli and salt.
Pressure cook for 3–4 whistles until completely soft.
Mash the dal lightly and adjust the consistency with hot water. It should be smooth but not too watery.
- Prepare the ghee tadka
Heat 2 tbsp pure ghee in a small tadka pan.
Add:
Mustard seeds, Cumin seeds, Dried red chillies, Hing
Once they crackle, add the chopped garlic and sauté until light golden brown.
Add the chopped onion and cook until golden.
Turn the heat to low and add Kashmiri chilli powder. Stir for just 5–10 seconds so it doesn’t burn.
- Combine
Pour the hot ghee tadka over the cooked dal.
Simmer the dal for 2–3 minutes so the flavours combine.
Finish with crushed kasuri methi and fresh coriander.
Special Ghee Tadka
For an extra-rich restaurant-style finish, heat 1 additional tablespoon of pure ghee, add a pinch of Kashmiri chilli powder and a little crushed kasuri methi, and pour it over the dal immediately before serving.
Serve piping hot with jeera rice, steamed basmati rice, tandoori roti or naan.
Key tip: The flavour of Dal Tadka comes largely from the fresh garlic + cumin + generous ghee tadka, so don’t skimp on the final tadka.
It’s a beneficial oil to help slow things down to take stock of your feelings and emotions.
It’s a beneficial oil to help slow things down to take stock of your feelings and emotions.
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