Golden Dal Tadka
“The secret to a great Dal isn’t the spices you boil, but the temperature of the Ghee in your Tadka.”
The Humble Recipe
This isn’t just a meal; it’s an emotion. Yellow lentils tempered with toasted garlic, cumin, and dry red chilies—served alongside fragrant basmati rice.
Main Base
- 1 cup Toor Dal
- 1/2 tsp Turmeric
- 1 Ripened Tomato
The Tempering
- 2 tbsp Pure Ghee
- 5 Garlic Cloves
- 2 Dried Chilies
01.
The Soft Boil: Pressure cook the lentils with turmeric and salt until they reach a creamy, buttery consistency. Whisk gently to combine.
The Sizzle (Tadka)
Heat the ghee in a small pan. Wait for it to shimmer. Drop in cumin, then the garlic. Once the garlic smells nutty and looks bronze, add your red chilies. Pour it over the dal—the sound of the sizzle is your cue that it’s perfect.
02.
Serving: Layer it over hot Basmati rice. Add a dollop of fresh butter if you’re feeling indulgent.
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