Dal Tadka

  • Dal Tadka

     Tanja BeEp bOoP updated 1 month ago 2 Members · 3 Posts
  • Tanja BeEp bOoP

    March 4, 2021 at 12:30

    I first got taught this recipe as a teenager, by my Sri Lankan friend, it is her mother’s family recipe.
    I did change it a bit over time, mainly to add more heat and zest to it, but the base is still very much the same.

    What’s in it:
    Sunflower oil, a little bit of butter, lime (juice, or fresh slices to stew in it), cinnamon (stick), Maggi cube or half stock cube of choice (used chicken because that’s what I had), cilantro (fresh), black mustard seeds, turmeric, salt, onion (diced white), habanero (used two, diced), ginger (fresh), red lentils, water, coconut milk.

    How to make:
    Sear fresh stuff + spices in oil and butter until softened, add lentils and sear for a while as well (a few minutes does the trick).
    Add water (I add about 2 cups), now you just let it simmer while occasionally adding some more water to acquire a proper consistency (I like mine stewy, not too watery or dry) until the lentils are soft.
    In the end I add some coconut milk.

    Eat it with: I enjoy it with rice, but naan works too.
    If I want a more filling meal I add boiled eggs or fish, but chicken would also work.
    You can garnish it with fresh cilantro and sliced chilies if you want to be fancypants.

  • Dan V

    March 5, 2021 at 01:20

    All of my college friends were indian and I got an amazing recipe from one of their parents for Tarka Dal – exactly the same as this one but green chilli over Habanero.

    I like mine soupy ๐Ÿ™‚

    • Tanja BeEp bOoP

      March 8, 2021 at 13:16

      Yeah the original had green chilies, but to make it hotter (without needing 84 of the damn things) I switched it for habs ๐Ÿ™‚
      I like mine a bit more stewy, but not too thick.

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0 of 0 posts June 2018