- 1–2 cups of rinsed lentils (mix different types of lentils for a more diverse texture)
- 2 carrots or other veggies, dicedoptional
- 0.5 tsp. turmeric powder
- 1.5 tsp. salt
- 3.5 cups water
- 4 large garlic cloves, crushed
- 1 inch ginger, crushed
- 1 green chili, crushed
- 1.5 tbsp. ghee (or oil)
- 1 tsp. cumin seeds
- 1 tbsp. coriander seeds, crushed
- 2 cloves
- 1 medium red onion, chopped
- 2 medium tomatoes chopped (or tomato puree / paste)
- 0.5 tsp. coriander powder
- ¼ tsp. garam masala
- ¼ tsp. red chili powder
- 2 tbsp. cilantro, chopped
- 1 tsp. dried fenugreek leaves, crushed
- 2 tsp. ghee
- 2 large garlic cloves, chopped
- 2 dried red chilies
- ¼ tsp. hing also known as asafoetidaoptional
- ¼ tsp. red chili powderoptional
Link to original recipe
- To a pressure cooker, add the dal along with turmeric, 1 teaspoon salt and 3 cups water.
- Pressure cook for 4 whistles on high heat then lower the heat and let it cook for 3 to 4 minutes. Let the pressure release naturally. If using an Instant Pot, cook on high pressure for 8 minutes with natural pressure release. Set it aside.
- Meanwhile crush 4 large garlic cloves, 1-inch ginger and green chili in a mortar pestle and set it aside.
- In a heavy bottom pan, heat ghee on medium heat. Once hot, add the cumin seeds, crushed coriander seeds and cloves. Saute for few seconds until fragrant.
- Then add onions, cook for around 3 to 4 minutes until they are soft and start changing color.
- Add the crushed garlic-ginger-green chili. Cook for 1 to 2 minutes until the raw smell goes away.
- Add the optional carrots, chopped tomatoes along with 1/2 teaspoon salt and mix. Cover and cook for 7 to 8 minutes until tomatoes are very soft and cooked.
- Then add the coriander powder, garam masala, kashmiri red chili powder, red chili powder, cilantro and kasuri methi. Stir the spices with the masala for few 30 seconds.
- Add the boiled dal to the pan and mix. I also added 1/2 cup water here as dal looked very thick to me. Let the dal simmer for 3 to 4 minutes.
Tip: for a quick meal, add the raw lentils to the pot when adding water (last step). Bring to a boil and let simmer for 30 minutes. The texture should be more liquid than your ideal version as the mixture thickens as it cools down.
↑ Back to the ingredients
- Heat 2 teaspoons ghee in a small pan. Once the ghee is hot, add 2 chopped garlic cloves. Also add hing and dried red chilies.
- Cook for one minute until the garlic starts changing color. Add kashmiri red chili powder, remove pan from heat.
- Pour tempering over the dal and mix.
- Optional but recommended: For the dhungar method — place a steel bowl on top of a trivet placed inside the dal. Then heat a piece of charcoal over direct heat until it's red hot.
- Place hot charcoal in that steel bowl on top of the trivet. Pour melted ghee (around 1 tablespoon) on top of charcoal. You will immediately see fumes coming out of charcoal.
- Immediately close the pan with a lid. Let it remain like this for 5 to 10 minutes. After 5 to 10 minutes, remove lid and remove the bowl from dal.
- The longer you keep the lid closed, the smokier dal will get, so don't do more than 10 minutes.
- Garnish dal tadka with more cilantro and serve!