Simple Dal Tadka with Extra Garlic and Chilli
A comfort combination of red lentils, tomatoes and onions tempered with ghee fried spices for the cold weather.
- 2 & 1/2 cup red lentils (washed)
- 1 1/2 tsp Turmeric
- 2 tsp Garam Masala
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 4 tbsp ghee
- 2 medium tomatoes (chopped finely)
- 2 onions (chopped finely)
- 4 1" cubed ginger (chopped finely)
- 8 cup water
- 2 tsp Sea salt
- 1 tbsp sugar
- fresh coriander (chopped)
- lemon juice
- 1
First, in a pot, toss the finely chopped onions in 2 tbsp. of ghee and stir-fry for 2-3 minutes until translucent.
- 2
Now, add the spices, turmeric, garam masala, sea salt, 1 tsp coriander seeds, 1 tsp cumin seeds and 3 pieces of 1" ginger cubes. Stir together and cook for 1-2 minutes.
- 3
Finally, add washed red lentils with 8 cups of water. Stir well and simmer at medium-high temperature for 45 mins to 1 hour. Stir from time to time to avoid burning.
- 4
Meanwhile in a separate pan, melt the rest of the ghee and add 1 finger sized ginger chopped finely, 1 large red chilli chopped and garlic. Add the remaining spices, 1 tsp of cumin seeds and 1 tsp coriander seeds. Fry altogether until aromatic.
- 5
Once your dal is cooked, add your spices mix on top of the dal to cook together.
- 6
Last but not least, garnish with chopped fresh coriander, serve with pita bread. Don't forget to add lemon juice and enjoy!
- 2