"Dal means lentils in Hindi and tadka means tempering, to heat up. By doing so, the spices will let their natural oils out and the taste will get stronger. This is a technic often done by the Indian."
Dal Tadka
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Prep time: 5mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 200 g Yellow Lentils
- 1 chopped Onion
- 2 chopped Tomatoes
- 1 tbsp grated Ginger
- 1 tsp Turmeric
- 1/2 tsp Chili Powder
- 1/2 tsp Garam Masala
- 1 tbsp chopped Koriander or Parsley
- 1 juiced Lemon
- 1/2 tsp Salt
- 800 Vegetable Broth
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 6 cloves chopped Garlic
- 3 Bay Leaves
Method
Step 1
Put the lentils, onion, tomatoes, ginger, turmeric, salt, and chili into the vegetable broth and heat up. Whisk several times to get all lentils into the broth. As soon as it boils turn the heat down, cover the pan and let simmer for 15 minutes.
Step 2
Whisk several times again, to avoid sticking to the pan. Take from the heat and add the garam masala, lemon juice and coriander leaves. Mix well.
Step 3
For the Tadka heat the oil in a flat pan. Add the cumin seeds and wait until they spit, then add the garlic and bay leaves. Let fry for a short while, then take from the heat.
Step 4
Pour over the lentils and serve immediately. You may garnish with more chopped coriander. Serve it with Basmati rice or even better, with naan bread!