Split red lentil daal with tadka

Updated at: Thu, 17 Aug 2023 14:06:06 GMT

Step 1

Soak 2 cups red lentils in water for 2 hours. Clean and drain.

Step 2

Add 5 cups of boiling water and lentils to pot. Add 1 tsp turmeric, ½ tsp black pepper, 1.5 tsp salt, 1 tsp oil. Cover and bring to boil.

Step 3

Cover and stir occasionally as foam will form. Boil for 15 mins on medium heat then turn off.

Step 4

Mince 1 medium onion, mince 5 large garlic gloves, julienne ¼ cup ginger, get 30 curry leaves, cut 1/3 cup of cilantro (stems are okay to include), dice 1 roma tomato, dice optional chilis, cut optional green onion stalk (green and white)

Step 5

Heat 1/4 cup of ghee on medium heat, add onions and sprinkle of salt. Cook until soft and slightly brown (could take 10+ mins)

Step 6

Add ½ tsp mustard seeds, 1tsp panch puran, 1tsp cumin seeds, pinch of asafoetida. Cook for 1-2 minutes until sizzling / dancing.

Step 7

Add garlic, ginger, chilis. Cook for a minute. Add curry leaves. Cook 3 minutes. Add tomato and mush them a bit. Add green onion. Cover pan. Cook 5-10 minutes, stirring occasionally until everything is a bit browned.

Step 8

Add tadka and cilantro to dal. Turn heat back on. Add a cup of boiling water if needed to loosen to soup consistency. Add 1tbsp lemon juice (up to 2tbsp, taste to check). Add a couple tablespoons of extra ghee. Season with salt if needed.

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