Lunch · North Indian
Dal tadka
The default weeknight dal - toor and moong simmered soft, finished with a smoky garlic-chilli tadka.
Method
- 1
Rinse dals. Pressure cook with tomato, turmeric, salt and 3 cups water for 4-5 whistles till fully soft.
- 2
Whisk the cooked dal smooth. Add water if too thick.
- 3
For tadka: heat oil in a small pan. Add cumin, dry red chilli, hing, curry leaves, then garlic. Cook till garlic is golden. Take off heat and stir in red chilli powder.
- 4
Pour tadka over the dal - it will sizzle. Cover for 30 seconds to trap the aroma, then stir in coriander.
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