Dal Tadka (Indian Style Tempered Lentils)
The Indian kitchen without some lentils or beans must be a rarity. Whichever part of India you are in and whatever the type of cuisine prevails there, lentils and beans will definitely find their way into the daily menu in one form or the other.
Ingredients
- 1 1/2 cups lentils cooked red grams (tuvar dal)
- 1 tsp mustard seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp amchur (dried mango) powder
- 1/4 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 to 3 3 or 4 chillies dried red , each torn into
- 5 or 6 curry leaves
- to taste salt
Instructions
- Lightly break the lentils with a wooden spoon such that they are not purxe9ed but still retain a lot of their texture.
- Heat the oil in a pan and add the mustard seeds. When they splutter, turn down the heat to minimum and add the coriander powder, cumin powder, amchur powder, red chilli powder, turmeric powder, the red chillies and the curry leaves.
- Stir quickly a couple of times taking care that the spices do not burn.
- Now add the lentils and about a cup of the liquid saved from cooking the lentils. If this liquid proves insufficient add some water. Add the salt, stir well and bring the lentils to a boil.
- Turn down the heat to medium and cook for about 3 to 5 minutes till the dal has come together. Add a little water, if necessary to thin the dal if required.
- The tadka dal, when done, should be the consistency of a thick pouring sauce, neither too thick nor too thin.
- Serve hot as main side dish, with chappathis or parathas. This lentil preparation can also be thinned odwn a bit and served as soup with bread.
Notes
- Cook the red gram lentils (tuvar dal) in enough water till soft and well cooked but still retaining their shape. If there is a lot of water with the cooked lentils, decant the liquid and save it for use in this dal.