Dal Tadka with a Twist

Ingredients

• 1/2 cup (100g) red lentils 1/2 cup (100g) red lentils
• 1/2 cup (100g) yellow lentils 1/2 cup (100g) yellow lentils
• 1/4 cup (50g) split chickpeas (chana dal) 1/4 cup (50g) split chickpeas (chana dal)
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon ghee 1 tablespoon ghee
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils and split chickpeas under cold water until the water runs clear.
2. 2.
   In a large pot, combine the lentils, split chickpeas, and water. Bring to a boil over medium heat, then reduce the heat to low and simmer for 20-25 minutes or until the lentils are soft and cooked through.
3. 3.
   In a separate pan, heat the ghee over medium heat. Add the cumin seeds and mustard seeds and let them splutter.
4. 4.
   Add the chopped onions and sauté until golden brown.
5. 5.
   Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes.
6. 6.
   Add the chopped tomatoes and cook until they turn mushy.
7. 7.
   Add the turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
8. 8.
   Pour the tadka (tempering) into the cooked lentils and mix well. Simmer for an additional 5 minutes.
9. 9.
   Season with salt to taste and garnish with fresh coriander leaves.
10. 10.
    Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any impurities.
• Ghee — If you prefer a vegan version, you can substitute ghee with vegetable oil or coconut oil.
• Cumin seeds — Toasting the cumin seeds before adding them to the tadka will enhance their flavor.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain clothes and surfaces.
• Fresh coriander leaves — Add the coriander leaves just before serving to retain their freshness and vibrant color.

Tips & Tricks

• For a smoky flavor, you can add a pinch of asafoetida (hing) to the tadka.
• To make the dal creamier, you can blend a small portion of the cooked lentils before adding the tadka.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Leftover dal tadka can be refrigerated and enjoyed the next day. It tends to thicken, so you can add a little water while reheating.
• Experiment with different lentil combinations to create your own unique version of dal tadka.

Serving advice

Serve the Dal Tadka hot in individual bowls. Accompany it with steamed rice or freshly baked naan bread for a complete meal. Garnish with a sprinkle of fresh coriander leaves for added freshness and visual appeal.

Presentation advice

To enhance the presentation, you can drizzle a little ghee on top of the dal tadka just before serving. Serve it in a traditional Indian copper or brass serving bowl for an authentic touch.