What is the recipe of Dal Tadka

Dal recipe

Masoor tadka dal is a delicious Indian lentil curry with red lentils. It's easy to prepare, tasty and healthy, and of course vegan and gluten-free!

WHAT IS A TADKA?

A tadka is a cooking method in which spices and other flavorings are briefly boiled in hot oil to develop their best taste. It is then added to a sabzi (vegetable curry dish) or dal (lentil curry) to give the recipe its flavor.

It's a brilliant way to create delicious dal as it allows for the different cooking times of the different types of lentils. Cooking time can even vary from batch to batch of lentils, as fresher dried lentils cook faster than old lentils that have been on the shelf for a few years.

COOKING THE LENTILS:

Before cooking the lentils, be sure to sort them by debris or stones. Machine sorting is pretty good these days, but I still occasionally find a little rock no matter what brand I buy and no one wants to bite into one!

I do this quite simply by measuring out the lentils and then pouring them in portions onto a white plate so I can quickly go through them visually. After checking, I put them in a fine-mesh colander and when I've looked through all the lenses, I rinse them off very thoroughly.

ADDITIVES

2 cups of dry Masoor dal (aka red lentils), sorted and well rinsed
8 cups of water
1 tablespoon of oil (coconut oil or unflavored)
1 large yellow onion, finely diced
6 cloves of garlic, chopped
1 tablespoon of chopped ginger
2 green chiles, chopped (can be pitted for less heat, use more or less to taste)
1 tablespoon of Indian curry powder
1 teaspoon of whole mustard seeds
1 teaspoon of ground coriander
1/2 teaspoon ground cumin
1 1/2 teaspoons of salt, more to taste
425Ggr cans of diced tomatoes or 1 1/2 cups of chopped fresh tomatoes
Coriander, for garnish
Basmati rice, for serving

INSTRUCTIONS

Combine the lentils and water in a large saucepan. Bring to a boil, then turn down the heat and let it cook. Skim off the foam that collects on it. Cook, partially covered, until the lentils are tender, usually 15-20 minutes.
While the lentils are cooking, prepare the tadka. Heat a pan over medium heat and add the oil and onion, garlic, ginger, chiles and a pinch of salt. Fry for about 5 minutes until soft.
Add the spices: curry powder, mustard, coriander and cumin, along with the salt. Mix while stirring and cook for about 60 seconds, then add the tomatoes. Cook the tomatoes in the can for about 7 minutes, or until the tomatoes are soft and hot when fresh.
Add the tadka to the cooked lentils and simmer over low heat for about 5 minutes to refine the taste.
Serve garnished with coriander and basmati rice.

Source: https: //www.thecuriouschickpea.com/masoor-dal-tadka/

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