Saffron House · Main dishes

Golden dal tadka

Name: Golden dal tadka
Total time: 45 min
Yield: 2 servings
Ingredients: 160 g Split yellow moong dal; 0.5 whole Onion; 1 whole Tomato; 3 cloves Garlic; 10 g Fresh ginger; 10 g Cilantro; 0.5 tsp Turmeric; 1 tsp Cumin seeds; 20 g Butter; 0.5 tsp Salt

Soft yellow lentils finished with fragrant cumin and garlic. A small pot of comfort, with the seasoning added at the end.

45 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Split yellow moong dal160 g
Onion0.5 whole
Tomato1 whole
Garlic3 cloves
Fresh ginger10 g
Cilantro10 g
Turmeric0.5 tsp
Cumin seeds1 tsp
Butter20 g
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk. Check lentil packaging for cross-contact information.

Method

Rinse and start the lentils

Rinse dal thoroughly in a sieve. Add to a saucepan with 650 ml water and turmeric. Bring to a boil and skim any foam.

Simmer until soft

Lower the heat and partially cover. Simmer for 20–30 minutes, stirring occasionally, until the lentils crush easily. Add water in small amounts if they begin sticking.

Prepare the tadka ingredients

Dice onion and washed tomato, mince garlic, grate ginger and chop washed cilantro while the dal cooks.

Toast the cumin

Melt butter in a small pan over medium heat. Add cumin seeds and stir for about 30 seconds until fragrant; do not let them blacken.

Build the finishing mixture

Add onion and cook for 5 minutes. Add garlic and ginger for 1 minute, then tomato for 4–5 minutes until softened.

Combine and season

Stir the fragrant mixture into the soft dal with salt. Simmer for 3–5 minutes, adding water to reach a thick but pourable consistency.

Serve hot

Divide between bowls and scatter with cilantro. The dal thickens as it stands; loosen leftovers with water when reheating.

Lentil age changes cooking time; tenderness matters more than the clock.

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