Ghee Tadka Dal
A spoon of warm ghee in tempered cumin transforms an everyday dal into a Sunday memory. Twenty-five minutes, one pan, no compromises.
Method
-
01
Rinse the dal until the water runs clear. Pressure-cook with water, turmeric and salt for 3 whistles, then mash gently to a porridge consistency.
-
02
Heat ghee in a small tadka pan over medium heat until it just begins to shimmer.
-
03
Add cumin seeds and dried red chillies. Wait 10 seconds for the seeds to crackle.
-
04
Drop in the onion and garlic. Cook 2-3 minutes until the onion is softened and translucent.
-
05
Add the tomato and red chilli powder. Cook another 2 minutes until the tomato collapses.
-
06
Pour the bubbling tadka over the cooked dal. Stir once.
-
07
Finish with chopped coriander and serve hot with steamed rice or hot rotis.
Chef's note
A workaday dal lifted into something special by a final tadka of ghee, cumin and dried red chilli. Use Gold Touch 200 ml — and don’t skimp.