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Pakistani
Tadka Dal
75 min total15 prep60 cook3 servings
ClassicVegetarianVegan
Tadka Dal is a Pakistani recipe adapted from Fatima Cooks. Wash your lentils well, then add 4-5 cups of water and all the powdered spices.
Ingredients
pantry
- 0.33 cupmoong daal lentils
- 0.67 cupred lentils (masoor)
- 1salt (to taste)
- 0.5 tspturmeric
- 0.25 cupoil
- 1 tspcumin seeds
produce
- 0.5 tspred chilli powder (or to taste)
- 0.5 tspcoriander powder
- 1 mediumonion (sliced)
- 4-5 cloves garlic (sliced)
Steps
- Wash your lentils well, then add 4-5 cups of water and all the powdered spices.
- Bring to a boil then cover with the lid slightly ajar and allow to simmer for 45-60 minutes, until the lentils are tender and integrated with the water.
- Make sure you keep an eye on the lentils to make sure it isn't sticking to the bottom.
- Add a handful of chopped coriander to the top of the daal
- To prepare the tadka, in a separate pan heat the oil and add your sliced onion and garlic.
- Fry till they become golden brown - but not black!
- During the last 30 seconds, add the cumin seeds
- Once the tadka is ready, pour directly over the coriander leaves on the daal.
- Tadka Dal is ready! Serve with white basmati rice or chapatti or on it's own - anyway you fancy, really!
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
