Dal Tadka and Rice
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- Recipe Card
*Note: There may be some water left in the pot after the dal is soft.
Recipe Card
ingredients
- 2 cups Toor Dal, (rinsed and soaked for 3-4 hours in 3 cups of water)
- 3 tablespoons neutral oil
- pinch asafoetida
- 1 red onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon Simply Organic Coriander
- 1/2 teaspoon Simply Organic Cayenne
- 1/2 teaspoon Simply Organic Turmeric
- 1 tomato, chopped
- 1/2 teaspoon salt, plus more to taste
- Steamed rice, for serving
- 2 garlic cloves, smashed
- 1 teaspoon Simply Organic Crushed Red Pepper Flakes
- 6 fresh curry leaves
Method
Step 1
Wash and rinse the Toor Dal until the water runs clear. Then soak in 3 cups of water for 3-4 hours.
Step 2
In a heavy bottomed 6 quart pot add soaked dal and 3 cups of water and bring to a boil. Reduce heat to a simmer, cover and cook for about 40 minutes or until the dal is soft and completely cooked through. While it cooks, skim off the foam every 10 minutes or so.*
Step 3
In another pan heat 2 tablespoons of oil and add a pinch of asafoetida. Add onions and garlic and sauté for about 5 minutes or until onions are golden brown. Add coriander, cayenne and turmeric. Cook for 3-4 minutes or until the spices are toasted and fragrant. Add chopped tomatoes and dal and mix until combined.
Step 4
Simmer for 10 minutes, adding 1 to 1 ½ cups water as needed until you reach your desired consistency.
Step 5
To make the tadka, heat remaining oil in a saute pan and add smashed garlic, red pepper flakes and curry leaves. Cook for about 1 minute, then add to the dal and season with salt. Serve over steamed rice and enjoy.