Dal Tadka

Method

1. 01

   Cook the lentils until collapsing

   Combine dal, 750 ml water, tomato, ginger, turmeric, and 3 g salt in a pressure cooker. Cook at high pressure 10 minutes and release naturally 10 minutes; the lentils should collapse when stirred.

   

2. 02

   Whisk to a creamy base

   Whisk the hot dal for 60 seconds, leaving a few soft grains. Add 100 ml water and simmer uncovered 4–6 minutes until it falls from a ladle in a broad, steady ribbon.

   

3. 03

   Season the dal base

   Stir in garam masala, half the cilantro, and remaining salt. Keep the dal at a bare simmer over the lowest heat while making the tadka; add hot water if a skin begins forming.

   

4. 04

   Bloom cumin in ghee

   Heat ghee in a small tadka pan over medium until shimmering. Add cumin seeds and cook 20–30 seconds until fragrant and actively sizzling, but still brown rather than black.

   

5. 05

   Brown garlic and chile

   Add garlic and dried chiles. Fry 45–60 seconds until garlic is pale gold, then switch off heat and immediately stir in chile powder for 5 seconds so it blooms without burning.

   

6. 06

   Pour the sizzling tadka

   Pour the entire sizzling ghee mixture over the hot dal and cover for 60 seconds to trap the aroma. Uncover, garnish with remaining cilantro, and serve immediately with rice or roti.