Tadkā Dāl

Name: Tadkā Dāl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 teaspoons neutral oil, such as sunflower or avocado; 2 teaspoons neutral oil, such as sunflower or avocado; ½ yellow onion, finely diced (about 1 cup/150 g), optional; 2 teaspoons neutral oil, such as sunflower or avocado; 2 teaspoons minced ginger; 4 garlic cloves, minced (about 1 tablespoon), optional; ½ teaspoon ground turmeric; 1 green chili, finely chopped; ¾ teaspoon salt, or to taste; 1 plum tomato, diced (about ½ cup/110 g); 2 teaspoons neutral oil; 1 teaspoon garam masālā; 1 teaspoon cumin seeds; Pinch of asafetida, optional; ½ teaspoon ground red chili (paprika, for mild, or Indian red chili, for spicy), or to taste; ½ teaspoon ground red chili (paprika, for mild, or Indian red chili, for spicy), or to taste; ½ teaspoon ground red chili (paprika, for mild, or Indian red chili, for spicy), or to taste; 2 tablespoons roughly chopped cilantro; 1 cup (about 200 g) split moong dāl or split masoor dāl, or a combination

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Tadkā is an onomatopoeia, imitating the sizzle of tempered spices poured over piping hot cooked dāl. This is the basic recipe from which other types of dāl can be made. I call for split moong (split yellow mung beans) and/or masoor (split red lentils) since they are quick-cooking and readily available. Other types of dāl, such as chanā (split Indian chickpeas or Bengal gram) or tuver/toor dāl (split pigeon peas) may also be used, but they will take longer to cook. This dāl is delicious with

Ingredients

Asia
India
Gluten-free
Vegan

Ingredients

Method