Dal (Indian Lentil Curry)
Recipe video below. There are countless variations of Dal all across India. This is a northern Indian version called "dal tadka" that's akin to what is served in Indian restaurants. "Tadka" refers to spices sizzling in hot oil that's poured over the dal. It's dramatic and gives it a flavour bum
Foto: RecipeTin Eats
Ingredients
- 2 tbsp / 30 g ghee (, or 1 tbsp oil + 1 tbsp/15g butter (Note 1))
- 2 g reen cayenne chillies (, deseeded and cut into chunks (optional) (Note 2))
- 1 medium onion (, finely chopped (brown or yellow))
- 6 g arlic cloves (, finely chopped)
- 1 tbsp ginger (, finely chopped (1.5cm / 3/5"))
- 8 fresh curry leaves (, or 6 dried (Note 3))
- 1 tomato (, chopped)
- 1/2 tsp ground cumin
- 1 cup dried chana dal (, yellow split peas or other yellow lentils (Note 4 for other lentils))
- 4 cups / 1 litre water
- 1/2 tsp turmeric powder
- 1/8 tsp garam marsala
- 3/4 tsp salt
- 1 1/2 tbsp / 20g ghee (, or half each butter + oil (Note 1))
- 1 eschalot or 1/4 small onion (, halved lengthways and sliced (Note 5))
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds ((optional))
- 3 dried chillies (, broken in half, seeds removed (optional))
- Fresh coriander/cilantro sprigs ((optional))
- Steamed basmati rice
Steps
-
Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
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Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
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Add onions and fry until softened.
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Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
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Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
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Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
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Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
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Stir through garam masala at the end. Adjust salt if desired.
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Pour over Tadka, if using, and stir through.
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Serve Dal over rice, garnished with a sprig of coriander if desired.
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Heat ghee in a small pan over medium heat until hot but not smoking.
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Add cumin and mustard seeds, stir until cumin is slightly golden.
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Then add chillies and cook for 20 seconds, then add eschallots and cook until tinged with gold. Don't let the spices burn!
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Immediately pour into Dahl.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| / 30 g ghee | 2 tbsp | - | - |
| reen cayenne chillies | 2 g | - | - |
| medium onion | 1 | - | - |
| arlic cloves | 6 g | - | - |
| ginger | 1 tbsp | - | - |
| fresh curry leaves | 8 | - | - |
| tomato | 1 | Rp 12.000/kg | Rp 1.200 |
| ground cumin | 0.5 tsp | Rp 70.000/kg | Rp 175 |
| dried chana dal | 1 cup | - | - |
| / 1 litre water | 4 cups | - | - |
| turmeric powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| garam marsala | 0.125 tsp | Rp 5.000/250g | Rp 13 |
| salt | 0.75 tsp | - | - |
| / 20g ghee | 0.5 tbsp | - | - |
| eschalot or 1/4 small onion | 1 | - | - |
| cumin seeds | 1 tsp | Rp 70.000/kg | Rp 350 |
| black mustard seeds | 0.5 tsp | - | - |
| dried chillies | 3 | - | - |
| Fresh coriander/cilantro sprigs | - | - | - |
| Steamed basmati rice | - | - | - |
*Estimated market prices, may vary by region
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