Dal Tadka

Name: Dal Tadka
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 g red lentils; 1000 ml water; 2 g turmeric; 6 g salt; 30 g ghee; 3 g cumin seeds; 110 g onion; 9 g garlic; 10 g fresh ginger; 150 g tomatoes; 1 g chilli powder; 10 g fresh coriander

Indian · Curry · 45 min · 4 servings

Ingredients

250 g red lentils
1000 ml water
2 g turmeric
6 g salt
30 g ghee
3 g cumin seeds
110 g onion
9 g garlic
10 g fresh ginger
150 g tomatoes
1 g chilli powder
10 g fresh coriander

Instructions

Rinse the red lentils in several changes of water until it runs clear, then drain.
Bring the lentils to a boil with the water and turmeric; skim off the foam, lower the heat and simmer for 20-25 minutes until they fall apart. Add the salt and whisk until smooth.
Finely chop the onion, grate the garlic and fresh ginger, and dice the tomatoes.
In a separate pan heat the ghee and fry the cumin seeds for a few seconds until they crackle.
Add the onion and fry until golden; add the garlic and ginger for a minute, then the tomatoes and chilli powder, and cook for 4-5 minutes until the tomatoes break down.
Pour this spiced tempering over the hot lentils, stir and let them bubble together for 2 minutes. Scatter with chopped fresh coriander and serve.

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