Ingredients
- ⅓ cup (70 g) moong daal lentils
- ⅔ cup (140 g) red lentils masoor
- salt to taste
- ½ teaspoon turmeric
- ½ teaspoon red chilli powder or to taste
- ½ teaspoon coriander powder
- ¼ cup (65 ml) oil
- 1 medium onion sliced
- 4-5 cloves garlic sliced
- 1 teaspoon cumin seeds
Instructions
- Wash your lentils well, then add 4-5 cups of water and all the powdered spices. Bring to a boil then cover with the lid slightly ajar and allow to simmer for 45-60 minutes, until the lentils are tender and integrated with the water. Make sure you keep an eye on the lentils to make sure it isn't sticking to the bottom. Add water as needed.
- Add a handful of chopped coriander to the top of the daal
- To prepare the tadka, in a separate pan heat the oil and add your sliced onion and garlic. Fry till they become golden brown - but not black! During the last 30 seconds, add the cumin seeds
- Once the tadka is ready, pour directly over the coriander leaves on the daal.
- Tadka Dal is ready! Serve with white basmati rice or chapatti or on it's own - anyway you fancy, really!
Notes
I'll be honest with you all and tell you I couldn't help myself and added the coriander powder. My Mother never uses and probably doesn't even own coriander powder! Omit this if you like - it tastes fine without it too.
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