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Tadka Dhal (Spiced Lentil Curry) II
Tadka dhal is an everyday staple across South India.
Ingredients
- moong dal, washed1/2 cup
- water2 cup
- oil, cooking2–3 tbsp
- onion, finely diced3–4 tbsp
- garlic, chopped2 clove
- ginger, small; chopped; or 1/4 teaspoon ginger paste1 sliver
- curry leaves4–5
- mustard seeds1/4 tsp
- cumin seeds1/4 tsp
- fenugreek seed1/4 tsp
- asafoetida, optional1/4 tsp
- tomato, cut into eighths1–2
- green chilli, slit lengthwise1–2
- turmeric powder1/4 tsp
- red chilli powder, hot pepper1/4 tsp
- salt, to taste1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Set the dhal and water in an open pot on moderate heat until quite mushy, adding water if it becomes dry and stirring occasionally. This may take 30 minutes to an hour. A pressure cooker may be used to speed up this part of the process; this should take about 10–12 minutes at 5 psi.
Heat the oil in a pan. Add mustard seed, standing well back (they tend to spatter).
Add cumin seed, fenugreek, curry leaves, green chillies and onions
Wait for the onions to turn translucent. Add garlic and ginger, turn the heat low until the garlic changes to a darker shade. Avoid caramelizing the garlic. Add turmeric, red chilli and asafoetida powder.
Throw in tomatoes, and wait for 2–3 minutes, letting the tomatoes fry in the hot oil. This lets the tomatoes pick up the flavors from the spices and also lets the oil-spice (tadka) mixture cool down, stopping the hot frying process that has chilli powder in it. Pour in the mushy dhal, addding salt to taste.
Simmer until the tomatoes become soft (5–10 minutes), stirring occasionally.
Serve with rice or chapatis.
