Dal Tadka

Name: Dal Tadka
Yield: 6 people
Cuisine: South African
Ingredients: 375 ml Lentils; 20 ml Coconut Oil; 1 large Onion, chopped; 6 Garlic cloves, minced; 3 cm fresh Ginger, grated; 1 dried Red Chilli, diced; 7,5 ml Curry Powder; 7,5 ml Garam Masala; 2,5 ml Ground Coriander; 2,5 ml Ground Turmeric; 500 ml Boiling Water; 5 ml Salt; 2 Tomatoes, diced; 1 handful fresh Coriander, roughly chopped; 30 ml Coconut Oil; 7,5 ml Black Mustard Seeds; 5 ml Cumin Seeds; 12 dried Curry Leaves, diced; 1 dried Red Chilli, diced; 1 pinch Garlic Powder; 1 pinch Onion Powder

Sean Strydom @Sean_Strydom

Port Elizabeth

Dal Tadka

Sean Strydom @Sean_Strydom

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Ingredients

6 people

Dal
375 mlLentils
20 mlCoconut Oil
1large Onion, chopped
6Garlic cloves, minced
3 cmfresh Ginger, grated
1dried Red Chilli, diced
7,5 mlCurry Powder
7,5 mlGaram Masala
2,5 mlGround Coriander
2,5 mlGround Turmeric
500 mlBoiling Water
5 mlSalt
2Tomatoes, diced
1 handfulfresh Coriander, roughly chopped
Tadka
30 mlCoconut Oil
7,5 mlBlack Mustard Seeds
5 mlCumin Seeds
12dried Curry Leaves, diced
1dried Red Chilli, diced
1 pinchGarlic Powder
1 pinchOnion Powder

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Steps

1

Soak the Lentils in cold water for 15 minutes and then drain them.
2

Heat the Coconut Oil in a heavy, deep frying pan over medium-high heat. Once the oil is shimmering, add the Onions and season with a pinch of Salt, and cook for 5 to 7 minutes, until softened and starting to turn golden brown on the edges.
3

Add the Garlic, Ginger and Chilli. Cook for 60-90 seconds, or until Garlic is lightly browned and the mixture is very fragrant. Add the Curry Powder, Garam Masala, Coriander, and Turmeric and stir to coat into the onions, and cook for about 30 seconds, stirring almost constantly.
4

Deglaze the pan with the Boiling Water (I use about 2 cups at this stage). Add the soaked and drained Lentils, 1 teaspoon Salt, and Black Pepper to taste. Stir to combine.
5

Bring the Dal to a boil. Then lower the heat and partially cover the pan with a lid. Simmer the Dal for 30 minutes, or until the Lentils are fully cooked through, stirring occasionally and adding more Boiling Water if needed.
6

Add the diced Tomatoes and cook partially covered for another 15 minutes.
7

When the Dal is done, make the Tadka.
8

Heat a small frying pan over medium heat. Add 30 ml of coconut oil and, once it’s hot and shimmering, add the Mustard Seeds. Once the Mustard Seeds start popping (30 to 60 seconds), add the Cumin Seeds for a few seconds.
9

Finally, add the Curry Leaves, dried Chilli, Garlic powder and Onion powder. Keep stirring for another minute to cook the spices evenly and to prevent burning.
10

Once the Tadka is very aromatic, remove from the heat immediately to prevent overcooking.
11

Pour the Tadka over the Dal and stir to combine. Garnish with fresh Coriander and taste for seasonings.