recipes:side_dish:tadka_dal
Ingredients
- 2-inch piece ginger, peeled, sliced
- 6 cloves garlic, crushed
- 1/2 cup ghee
- 2 yellow onions, thinly sliced
- 1/2 teaspoon cayenne pepper
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons turmeric
- 1 1/2 cups masoor dal (hulled red lentils)
- Salt
- 2 teaspoons black mustard seeds
- 1 teaspoon cumin seeds
- 2 Thai green chilies, stemmed and sliced
Method
- Add the ginger, garlic, and 1/4 cup of water to a blender and process until smooth.
- Pour half of the ghee into a large pot set over medium-high heat. Dump in the onions and cook, stirring often, until they are well browned, about 20 minutes.
- Pour in the garlic and ginger puree along with the cayenne, coriander, ground cumin, and turmeric. Cook until the water has nearly evaporated, about 5 minutes.
- Pour in 4 cups of water along with the lentils. Bring to a boil, then reduce to a simmer and cook for 20 minutes, stirring occasionally.
- Add the rest of the ghee to a large skillet over medium-high heat. Toss in the mustard seeds, cumin seeds, and chilies. Cook, stirring occasionally for about 2 minutes. Ladle some of the lentils into a bowl and pour some of the ghee and chili mixture on top.
Notes
recipes/side_dish/tadka_dal.txt · Last modified: 2017/12/19 19:43 by admin