Daal Tadka - A firm favourite of any Indian family. Made with healthy split yellow pea lentil, pretty much every Indian family makes some version of this delicious daal. Super easy to prepare and always a big hit with kids, this daal tadka can be enjoyed with some piping hot basmati rice, Smelly Garlic Pickle and papadums.
Daal Tadka – an easy recipe for making a heart pot of nutritious and delicious yellow split pea lentils that can be enjoyed by the whole family.
- Toor daal or split yellow peas – 1 cup soaked for 8 hours
- Ghee – 1.5 tbsp (or any other oil for Vegan option)
- Mustard seeds – 1tsp
- Cumin seeds – 1tsp
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Chilli powder – ½ tsp (optional)
- Green Chilli – 1 finely chopped
- Ginger – 1 inch peeled and finely chopped
- Curry leaves – 4/6 cut in halves (optional)
- Juice of half a lime
- 2 tbsp Smelly Garlic Pickle
- To make your daal tadka, start with soaking your lentils for atleast 8 hours (preferably overnight)
- In a heavy base saucepan, take your daal, 2 cups of water and salt. Bring water to a boil and then leave the pan on simmer to cook the daal gently. The daal is cooked once you can crush the lentil between your fingers to complete mush. This may take upto 20 minutes on simmer.
- To make the tadka of your daal tadka, take a separate pan and heat the ghee for about 20 seconds, then add the mustard seeds. Wait for the seeds to start crackling (about 10 seconds).
- Add turmeric powder and cumin and give it a stir.
- Now add the chopped ginger and chillies. Turn down the heat and stir them around for about 2-3 minutes, till they are done.
- Add the coriander powder and optional chilli powder.
- Now add the tadka to your daal. And take some daal and add back to the tadka pan to scrape off those last bits of flavour.
- Add the Smelly Garlic pickle.
- Give the daal a nice squeeze of lime juice and garnish with chopped coriander leaves. And that’s your daal done.