Garlicky brown lentil curry (dal tadka)
Curries With Bumbi · ♥ 3K likes · 118.7K views · 4 min video
Read about lentils in the BrightCulinary Book
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Ingredients
Method
Techniques
- ½ cup brown lentils
- 110 g onion
- 3–4 cloves chopped garlic
Soak the brown lentils in water about an hour (optional), then drain.
- 1 tsp finely grated ginger
- ½ tsp salt
- ½ tsp turmeric powder
- 1 tsp cumin powder
- ¼ tsp black pepper powder
- ¼ tsp fenugreek seeds
In a pressure cooker add the lentils, chunky onion, grated ginger, salt, turmeric, cumin powder, black pepper and fenugreek seeds.
Pressure cooking the dal
- 2 cup hot water
- 1 whole small tomato
Add 2 cups hot water and a small tomato. Pressure cook 12 minutes; let the pressure release naturally.
Open and mix well with a spoon; the lentils are very soft.
- 2 tbsp oil
- ½ tsp cumin seeds
- ½ tsp black mustard seeds
Heat 2 tbsp oil over medium heat; lower to low, add cumin seeds and black mustard seeds and fry until the mustard seeds splutter, using a lid if needed.
- ½ tsp Kashmiri chilli powder
- ½ tsp asafoetida
Add Kashmiri chilli powder and asafoetida, then the dal and a few more tomatoes; simmer on medium about 5 minutes.
- tomatoes
- 1 tbsp ghee
- red chillies
In a pan over medium-low heat warm 1 tbsp ghee; while barely warm add chopped garlic and a few red chillies, stirring continuously over low heat until the garlic is golden brown.
The garlic and chilli tarka
- ¼ tsp Kashmiri chili powder
Turn off the heat, add a quarter teaspoon of Kashmiri chili powder and immediately pour the tadka into the dal.
- chopped cilantro
- 1 tsp garam masala powder
Simmer 1 to 2 minutes. Add chopped cilantro and garam masala.