Indian Dal Tadka: Creamy Yellow Lentils with Sizzling Garlic, Cumin and Ghee Tempering

Combine the rinsed dal, water, turmeric and salt in a pressure cooker or heavy saucepan. In a pressure cooker, cook on high for 3 whistles (about 10 minutes) and let the pressure release naturally. In a saucepan, bring to a boil, skim any foam, then simmer partly covered for 30 to 40 minutes, stirring occasionally, until the lentils are completely soft.

Serves 4

Ingredients

• 1 cup (200 g) toor dal (split pigeon peas) or yellow moong dal, rinsed until the water runs clear
• 3 1/2 cups (840 ml) water, plus more as needed
• 1/2 teaspoon ground turmeric
• 1 teaspoon fine sea salt, or to taste
• 1 medium tomato, finely chopped
• 1 small green chili, slit lengthwise
• 1 tablespoon lemon juice
• For the tadka: 3 tablespoons ghee or neutral oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon black mustard seeds
• 5 cloves garlic, thinly sliced
• 1 small red onion, finely chopped
• 2 dried red chilies, 10 fresh curry leaves, 1 teaspoon Kashmiri chili powder and a pinch of asafoetida (hing)
• 3 tablespoons chopped fresh cilantro and 1/2 teaspoon garam masala to finish

Instructions

1. Combine the rinsed dal, water, turmeric and salt in a pressure cooker or heavy saucepan. In a pressure cooker, cook on high for 3 whistles (about 10 minutes) and let the pressure release naturally. In a saucepan, bring to a boil, skim any foam, then simmer partly covered for 30 to 40 minutes, stirring occasionally, until the lentils are completely soft.
2. Whisk the cooked dal vigorously for a minute so it turns creamy and partly broken down. Stir in the chopped tomato and slit green chili and simmer gently for 8 to 10 minutes until the tomato melts into the dal. Add hot water if it thickens beyond a pourable, soup-like consistency.
3. Stir in the lemon juice and taste for salt. Keep the dal at a bare simmer while you make the tadka.
4. Heat the ghee in a small skillet or tadka pan over medium heat until shimmering. Add the cumin seeds and mustard seeds and let them crackle for 20 to 30 seconds.
5. Add the sliced garlic and fry, stirring constantly, until it turns pale gold, about 1 minute. Add the onion and cook for 3 to 4 minutes until softened and lightly browned at the edges.
6. Add the dried red chilies and curry leaves, standing back because they will splutter, then immediately remove the pan from the heat and stir in the Kashmiri chili powder and asafoetida. The residual heat blooms the spices without scorching them.
7. Pour the sizzling tempering over the dal in one dramatic swoop. Cover the pot for 2 minutes to trap the aroma, then stir half of it in and leave the rest glistening on top.
8. Finish with the garam masala and cilantro. Serve hot with steamed basmati rice, jeera rice or warm roti, with a wedge of lemon and sliced raw onion on the side.
9. Dal tadka is the everyday heartbeat of North Indian home cooking and a fixture on dhaba menus along the highways of Punjab, where it is often finished with a second smoky tempering. The word tadka (also tarka or chhaunk) refers to the technique of blooming whole and ground spices in hot fat and pouring them over a finished dish, a method that releases fat-soluble aromatic compounds that simmering alone cannot. Soft, warming and gently spiced, a pot of dal with rice is the kind of lunch that steadies a cold afternoon, and the leftovers thicken into something even better the next day.

Nutrition (estimated, per serving)

• Calories: 330 kcal
• Protein: 15g
• Fat: 12g
• Carbohydrates: 42g
• Fiber: 11g
• Sugar: 4g
• Sodium: 620mg