Dal Tadka (Tempered Lentil Curry)

Creamy lentils finished with a sizzling spice-infused oil — everyday Indian comfort food.

Ingredients

• 1 cup yellow lentils (toor dal or moong dal), rinsed
• 3 cups water
• 1/2 tsp turmeric
• Salt
• Tadka: 2 tbsp ghee, 1 tsp cumin seeds, 1 tsp mustard seeds, 2 dried red chiles, 4 garlic cloves sliced, 1 onion diced, 1 tomato diced, 1/2 tsp red chili powder
• Cilantro, lemon

Method

1. Simmer lentils with water, turmeric, salt 20-25 min until soft and creamy. Mash lightly.

2. Tadka: heat ghee in a small pan. Add cumin and mustard seeds — let them splutter. Add dried chiles, garlic — 30 sec. Add onion, cook 3 min. Add tomato and chili powder, cook 2 min.

3. Pour the sizzling tadka over the lentils. Stir.

4. Garnish with cilantro and lemon. Serve with rice or roti.

What You're Practicing

• The tadka (tempered spices in hot oil) poured over at the end is the defining technique of Indian dal.
• You hear it before you taste it — the sizzle when hot oil hits the lentils is part of the experience.
• This is India''s most everyday dish — cheap, nutritious, and endlessly satisfying.