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Dal Tadka

Dal Tadka



  • TIME:

    1 hour 15 minutes


For the boiling of lentils

  • 600ml water
  • 75g Moong lentils
  • 75g Masoor lentils
  • 1 tsp turmeric
  • 1 tsp salt


  • 1 large tomato (chopped)
  • 1 small onion (80g finely chopped)
  • 5 tbsp water
  • 4 tbsp ghee (melted)
  • 3 tbsp coriander (finely chopped)
  • 1 tbsp ginger and garlic paste
  • 1 tbsp dried fenugreek leaves (crushed)
  • 1½ tsp cumin seeds
  • 1 tsp finger green chilli paste
  • ¾ tsp turmeric
  • ¾ tsp red chilli powder
  • ¾ tsp garam masala

For garnish (optional)

  • Micro herbs
  • Oil and turmeric
  • 1 tsp fried onions


  • Mix both the dry lentils together, wash thoroughly and leave to soak in cold water for about 25 minutes
  • Boil the 500ml of water in a saucepan, when the water has boiled, drain the lentils and add them to the boiling water together with the turmeric and salt
  • Cook the lentils for a good 20 minutes on a medium heat with the lid on the saucepan, stirring occasionally in between
  • When the water has reduced by half and the lentils have thickened, take off the heat and leave to one side
  • In a sauté pan, make the tarka for the lentils by firstly heating up the ghee on a medium heat
  • Sizzle the cumin in the ghee until it begins to darken
  • Add the finely chopped onions to the sauté pan and cook for about 3 minutes until the onions are golden
  • Add the ginger and garlic paste, chilli paste and chopped tomatoes to the sauté pan together with the red chilli powder and turmeric, cook for a final 2-3 minutes and remove from the heat
  • Put the lentils saucepan back on to the heat and add the tarka to the lentils (medium heat)
  • Add 5 tablespoons of water to the lentils, together with the garam masala, dried fenugreek leaves and fresh coriander, cook for a final 2 minutes
  • Serve
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