Dal Tadka

Indian · 45 min · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1.5 cups toor dal (split pigeon peas)
• 2 roma tomato
• 1 medium yellow onion
• 1/2 tsp ground turmeric
• 1 tsp cumin seeds
• 2 dried red chilies
• 4 cloves garlic
• 1/2 tsp kashmiri chili powder
• 3 tbsp neutral oil

Method

1. Rinse dal and simmer with turmeric, chopped tomato and 4 cups water 25-30 minutes until soft, then whisk to a loose puree and salt.
2. For the tadka, heat oil over medium, add cumin seeds and dried chilies until fragrant.
3. Add sliced garlic and chopped onion, cook 4 minutes until golden.
4. Turn off heat, stir in chili powder for a few seconds so it blooms without burning.
5. Pour the sizzling tempering over the dal and stir through; simmer 2 minutes to combine.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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