Yellow lentils finished with a sizzling cumin, chilli and garlic tempering.
About
Yellow lentils finished with a sizzling cumin, chilli and garlic tempering. That is what makes Dal Tadka work so well as part of an Indian lunch or dinner.
Nutrition Facts
Ingredients
8 ItemsTags
Instructions
Follow along step-by-step.
Rinse both dals and pressure-cook with turmeric, tomato and enough water until soft.
Whisk the dal lightly, season with salt and adjust the consistency with hot water.
Heat ghee, add cumin, garlic and dried chilli; let the garlic turn pale golden.
Pour the hot tadka over the dal and cover for a minute before serving.
Notes & Tips
For a vegan version, use oil instead of ghee. Nutrition values are approximate per serving.
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