Red Lentil Dal with Tadka
Creamy, golden red lentils simmered with turmeric and ginger, then finished with a sizzling tadka of ghee, cumin, mustard seeds, chiles and garlic.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
The tadka is where the dal gets its depth, so don’t rush it: the mustard seeds should pop and the garlic should turn golden, not brown. For an extra savory note, add a pinch of asafoetida (hing) with the cumin seeds; buy a gluten-free brand if that matters to you.
Method
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Put the lentils, water, turmeric and ginger in a pot and bring to a boil. Skim off any foam, then simmer partly covered for , stirring now and then, until the lentils collapse.
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Stir in the tomatoes and salt and simmer more. Whisk briefly to make it creamy, adding hot water if you like it looser.
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For the tadka, heat the ghee in a small skillet over medium-high heat. Add the mustard seeds; when they start to pop, add the cumin seeds and chiles and stir for .
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Add the garlic and cook about , until just golden. Take off the heat and stir in the paprika.
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Pour the sizzling tadka over the dal, stir in the lime juice and top with cilantro. Serve with rice.
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