Golden Red Lentil Dal with Cumin-Garlic Tadka
Silky masoor dal simmered with turmeric and ginger, finished with a sizzling ghee tadka of cumin, garlic, and dried chili: pure weeknight comfort in a bowl.
- Time
- 40 min
- Servings
- 4
- Level
- Easy
Original Olivi recipe · nutrition calculated per serving
Instructions
9 steps · tick them off as you cookRinse red lentils under cold water until it runs nearly clear, then drain.
Combine lentils with 4 cups water, turmeric, grated ginger, and half the salt in a heavy pot. Bring to a boil, skimming any foam.
Reduce heat to low, partially cover, and simmer 20 minutes, whisking occasionally, until the lentils collapse into a loose porridge.
20 minutesWhile the dal cooks, halve cherry tomatoes and finely chop cilantro stems.
Stir tomatoes into the dal along with the remaining salt and continue simmering 5 minutes until they soften and burst.
5 minutesFor the tadka: heat ghee in a small skillet over medium-high until it shimmers. Add cumin seeds and let them crackle for 15 seconds.
Add sliced garlic and dried red chili; swirl the pan until the garlic turns deep golden: about 45 seconds. Pull off heat immediately and stir in Kashmiri chili powder.
Pour the sizzling tadka over the dal, squeeze in lemon juice, and cover the pot for 2 minutes to let the aromatics bloom.
2 minutesStir, taste for salt and acid, and finish with chopped cilantro leaves.
Chef's tip
Pour the tadka over the dal only when it's actively sizzling: the shock of hot ghee hitting the surface is what releases the volatile oils in the cumin and garlic and gives dal its unmistakable aroma.
Suggested pairing
Ladle over steamed basmati rice with a spoonful of yogurt and a wedge of lime; a cold lager cuts through the richness beautifully.
About this recipe
Silky masoor dal simmered with turmeric and ginger, finished with a sizzling ghee tadka of cumin, garlic, and dried chili: pure weeknight comfort in a bowl.
IndianEasyvegetariangluten-freebudgetcomforting
