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Grandma’s famous
Dal Tadka
Yellow lentils finished with a sizzling ghee tempering of cumin, garlic and chilli.
- Time
- 40 min
- Serves
- 4
- Level
- Easy
Method
- 1
Pressure cook the dal with water, turmeric and salt for 4–5 whistles until completely soft. Whisk until smooth.
- 2
Cook the onion in 1 tbsp ghee until golden. Add the ginger-garlic paste and tomato and cook until soft and jammy.
- 3
Pour in the dal, add water to get a pourable consistency, and simmer 5–8 minutes.
- 4
For the tadka, heat the ghee, crackle the cumin, add the garlic until golden, then the red chillies, hing and chilli powder. Pour it straight over the dal.
- 5
Finish with coriander and lemon. Serve with rice or roti.
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