Tadka (or “tarka”) is the Hindi word for tempering. In this technique the spices are fried in ghee (clarified butter) or oil, thereby releasing the spices’ essential oils & enhancing the flavor, aroma and taste remarkably when added to the finished dish. Tadka should be added right before serving time.
Masoor Dal Tadka
Servings
4 Servings
Ingredients
- 1 cup masoor dal split red lentils
- ½ teaspoon turmeric powder divided
- 1 teaspoon kosher salt plus more to taste
- 2 ½ cups water or more as needed
- 1 ½ tablespoons oil
- 1 shallot chopped
- 1 green chili seeded and chopped (or more if you like it HOT!)
- 1 teaspoon minced ginger
- 1 teaspoon crushed or minced garlic
- ¼-½ teaspoon red chili powder
- ½ teaspoon garam masala powder
- 1 small tomato chopped (optional)
- 1 teaspoon dry fenugreek leaves crushed (or 1 tablespoon fresh fenugreek leaves, chopped)
- 1 tablespoon chopped coriander leaves
- 1-2 tablespoon butter ghee, or oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 dried red chili pepper
- 10 curry leaves available at Indian groceries
Instructions
- Pick over the lentils, removing any foreign matter. Rinse with cool water until the water runs clear.
- Place lentils in a large saucepan with water. Add ¼ teaspoon turmeric and 1 teaspoon salt.
- Bring to a boil over medium heat, then lower to a simmer. Cook uncovered until lentils are soft and halfway dissolved; mixture should have an almost creamy texture, about 20-25 minutes. Remove from heat. (Can also be made in a pressure cooker – 2 cups of water: 1 cup lentils.)
- In a separate large, deep skillet, heat 1 ½ tablespoons oil over medium heat. Add chopped shallots, green chilies, ginger, garlic and kosher salt to taste. Sauté for 2-3 minutes.
- Add remaining turmeric powder, chili powder and garam masala; sauté for another minute until spices are blended and start becoming aromatic.
- If using optional tomatoes, add and sauté another 2-3 minutes.
- Add the cooked lentils to the mixture, stirring to blend. Continue to cook for another few minutes, adjusting consistency if necessary (add water to thin or cook a few extra minutes to thicken).
- Once the desired consistency is reached, add crushed fenugreek leaves (or fresh) and chopped coriander leaves and stir to blend. Remove from heat.
- Season to taste with more salt, if needed. Cover and set aside.
- Prepare the tempering/tadka.
- Tempering/Tadka:
- Heat butter or oil in a small frying pan.
- When butter is bubbling, add cumin seeds, mustard seeds, and chili pepper.
- Cook until the mustard seeds sputter and cumin seeds are browned, about 1-2 minutes (be careful not to burn!).
- Add curry leaves, cooking for another 1-2 minutes until wilted and softened.
- Remove from heat; pour the entire tempering along with the oil/butter onto the surface of the dal.
- Tadka can be mixed in or served as a topping for the dal tadka.
- Serve over steamed basmati or jasmine rice.
- Note: For faster cooking time, lentils can be soaked for 30 to 40 minutes before cooking them.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW
Leave a Reply