Tardka Daal

Name: Tardka Daal
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 cup orange lentils; 4 cup water; 2 tsp salt; 1 tsp turmeric powder; 1 tsp young ginger root; 2 garlic cloves; 1 green chili pepper; 2 tbsp oil; 0.5 onion; 1 large tomatoes; 6 curry leaves; 1 tsp cumin seed; 1 tsp mustard seeds; 1 tsp red chili powder; 2 tbsp coriander leaves

Gently simmered lentils, tomatoes and coriander, warmed with turmeric and ginger, a South Asian dal. It's finished with coriander leaves.

1 hr · Serves 8 · Medium

Method

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Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

1
Wash the daal (lentils) thoroughly. Place in a heavy bottomed pan with the water. Cook partially covered over medium heat until it reaches a boil. Stir frequently and skim off any froth that rises to the top.
2
Add the salt, turmeric powder, ginger/garlic mix, and green chili. Cook for 15 to 20 minutes until the daal becomes soft and has a creamy consistency. Add water as necessary.
20 min
3
Heat the cooking oil in a fry pan until it is quite hot. Add the cumin and mustard seeds to the oil. Fry briefly on high.
4
Add the curry leaves and onion, cook a few more minutes. Add the tomato, chili powder and 1/2 the coriander leaves. Fry a few more minutes.
5
Remove this onion-tomato mixture (the tardka) from the heat and pour over the daal. Sprinkle with the remaining coriander leaves.