Dal tadka
An attempt to make a basic Indian dish restaurant-style fancy. One of my favorite ways to eat lentils.
Ingredients
- 1 cup masoor dal (split red lentils)
- 2 1/2 cups water
- 2 serrano chilies, 3-4 jalapenos, or 2-3 small green Indian chilies. Removing the midrib and seeds is a personal choice.
- 1 medium onion
- 3 plum tomatoes, diced, or a similar quantity of canned crushed tomatoes or cherry tomatoes.
- Fresh plum tomatoes are the best, but it really doesn't matter that much.
- 1 1/2 tbsp ginger-garlic paste
- 1 tsp powdered turmeric
- 1/2 tsp garam masala
- One bunch fresh cilantro (coriander leaves), chopped, about 4 tbsp
- 4 tbsp butter, ghee, and/or vegetable oil
- 1 1/2 tsp whole cumin seeds
- 3 cloves minced garlic
- 1/2 tsp crushed red pepper flakes
- salt to taste, about 1 tsp
- 1 tbsp lemon juice, or 1 tsp amchoor powder
Notes
Ginger-garlic paste is a staple Indian ingredient and should be available at any decent Desi market. You can substitute equal quantities of ginger and garlic minced or ground in a mortar and pestle, but do yourself a favor and pick up a jar of the easy stuff.
Directions: Instant Pot Method
Finely chop onion, dice tomato, mince garlic and finely dice chilies, removing the seeds and midrib. Remove stems from cilantro and roughly chop leaves. Add onion to Instant Pot with all 4 tbsp oil, butter or ghee. Turn Instant Pot to normal-heat saute mode and saute onions, stirring almost continuously. When onions turn translucent, add chilies, 1 1/2 tsp cumin seed, 1 tsp turmeric and saute for 2 minutes more, then add tomatoes and turn off Instant Pot (press Cancel). Add water, lentils, ginger-garlic paste, and 2 tbsp of the cilantro. Put lid on Instant Pot and set for 17 minutes at high pressure. When cooking is complete, let pressure completely release naturally before opening pot. Lentils should be in very small pieces; cook for longer next time, or use an immersion blender, if a creamier texture is desired.
Add garam masala, lemon juice and salt to taste, and the remaining 2 tbsp of the cilantro leaves to the pot.
Directions: More traditional stovetop (tadka/tarka) Method
Finely chop onion, dice tomato, mince garlic and finely dice chilies. Remove stems from cilantro and roughly chop leaves. Add onion to 3-qt. saucepan with 1 tbsp oil. When onions turn translucent, add chilies and 1/2 tsp of the cumin seed. Saute for 2 minutes more, then add tomatoes and reduce heat to medium. Add water, lentils, ginger-garlic paste, 2 tbsp of the chopped cilantro, and turmeric. Cover and simmer on medium until lentils are cooked to your liking. You can cook them nearly to a paste, or give them 40 minutes and then hit them with an immersion blender.
Heat remaining 3 tbsp oil, butter or ghee in a separate pan over medium-high heat until shimmering, then add the remaining 1 tsp cumin seed and minced garlic. Cook until garlic is translucent and cumin takes on a toasted smell, then add crushed red pepper, cook 1 minute more, and remove from heat. Stir oil and spices into lentil mixture at the last moment, add garam masala, salt and lemon juice to taste, and the remaining 2 tbsp of cilantro, and mix well.
Serve with basmati rice, or for extra fanciness, serve with our Jeera rice recipe.
