Dal Tadka
Ingredients
For the dal
200
g
yellow lentils, rinsed and drained
1
Teaspoon(s)
kala namak
2
Teaspoon(s)
turmeric, ground
2
Tablespoon(s)
spreadable fat
1
Piece(s)
cardamom pod
1
Piece(s)
cinnamon stick
2
Piece(s)
cloves
600
ml
water
1
Piece(s)
onion, peeled and sliced into rings
3
Teaspoon(s)
cayenne pepper
1
Piece(s)
red chili pepper
2
Tablespoon(s)
Garam-Masala powder
Preparation
1. Rinse the yellow lentils, and leave them to soak in fresh water for an hour. Drain the water and place the lentils in a saucepan.
2. Season with Kala Namak and turmeric, add around 600ml of water, and bring to the boil.
3. Boil the lentils for around 30 minutes over a medium heat until soft. Drain, return to the saucepan and set aside.
4. Heat 1 tbsp spreadable fat in a large pan. Add the cardamom pod, cinnamon stick and cloves, and fry them for around 5 minutes. Pour in the masala powder and simmer for 10-15 minutes.
5. Stir in the cooked lentils. If necessary, add a little more water and salt. Simmer the lentils for a few more minutes, until they have the desired consistency.
6. In the meantime, melt 1 tbsp spreadable fat in another (small) pan. Add the onion rings, chili and cayenne pepper, and braise for 7-8 minutes until the onions are brown.
7. Serve the dal tadka in a bowl, drizzle with the oil the onions and chilis were frying in, and garnish with fresh coriander.
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