Thali
By Maunika Gowardhan
Tadka dal
Garlic & cumin dal with tomato, chilli & coriander
Not Too Tricky
serves 4
About the recipe
Google will bring up loads of variations on how to make this. I’ve opted for this recipe because it’s one that was shared by my family friend from Delhi, and no matter how many other versions I’ve tried, this is the one I keep coming back to.
Recipe From
Ingredients
250g (9 oz/1 ¼ cups) chana dal
1 litre (34 fl oz/4 cups) water
1 teaspoon ground turmeric
FOR THE TADKA
3 tablespoons vegetable oil
1 teaspoon cumin seeds
110g (3¾ oz) white onions, thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon fennel seeds, coarsely crushed
½ teaspoon Kashmiri chilli powder or mild chilli powder
1 teaspoon ground coriander
90g (3¼ oz) tomato, finely chopped
2.5cm (1in) ginger root, sliced into matchsticks
salt, to taste
chopped coriander (cilantro), to garnish
Method
- Put the dal, water and turmeric in a large saucepan, over a medium heat. Bring to the boil, then simmer uncovered for 1¼ hours, until the dal is soft, stirring every few minutes to make sure the dal doesn’t stick to the bottom of the pan.
- Mash lightly with a potato masher, then turn off the heat and set aside.
- To make the tadka, heat the oil in a frying pan (skillet) over a medium heat. Add the cumin seeds, then after a few seconds, add the onions and fry for 8 minutes, stirring well so that they brown evenly. Add the garlic and fry for a further minute, then add the crushed fennel seeds, chilli powder and ground coriander and stir well. Add the tomato and fry for 2-3 minutes until soft, then add the ginger and fry for a further 1 minute.
- Pour the tadka mix over the cooked dal. Add enough boiling water to thin out the dal; about 80–100 ml (3 floz /⅓ cup–7 fl oz/scant ½ cup). Simmer for a couple of minutes to heat through, season to taste and garnish with fresh coriander. Serve warm with roti or rice.
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