Tadka Dhal
Cooking Time
Prep Time
Difficulty
Cuisine
Tadka Dhal is much more than just a dish: it’s an invitation to a culinary journey into the heart of India, in the warm kitchen of a traditional home. This dish, emblematic of Indian cuisine, combines deep flavors and nutritional benefits, making it a preferred choice for those looking to combine gastronomic pleasure with healthy eating.
At the heart of this dish lies the red lentil, a true nutritional treasure. Rich in minerals such as iron, phosphorus, potassium, and magnesium, and endowed with vitamin B, these lentils are also an excellent source of fiber and antioxidants. They surpass cereals in calcium content and contain seven times more iron than spinach, thus contributing to a balanced and revitalizing diet. A time-saving tip: soaking the red lentils beforehand significantly reduces cooking time.
But what gives Tadka Dhal its unique character is the technique of Tadka, or “tempering“. This traditional method involves frying spices in oil to release their aromas. The tempered spices are then poured over the lentils, giving them unmatched depth of taste and rich aromatic complexity.
Maison Marmite‘s Tadka Dhal is more than just a simple dhal; it’s a culinary experience that celebrates the richness and diversity of Indian cuisine. Each bite is an invitation to explore the traditions of a country with a thousand flavors, opening the door to a world of nutritious and comforting delights.
Tadka Dhal
Ingredients
- 250 g red lentils
- 1 medium onion (70-100gr)
- Tomatoes (150-170gr)
- 4 cloves finely minced garlic and divided into 2 equal portions
- 2 cm ginger
- 3 teaspoons ground coriander seeds
- 1 teaspoon ground cumin
- 1 teaspoon curcuma
- 1 teaspoon garam masala
- 1 teaspoon powdered chili
- 1 teaspoon cumin
- Olive/Sunflower oil
- Salt
Optional
- 1 teaspoon fennel seeds
- a few curry leaves
- 1 teaspoon black mustard seeds
- fresh coriander
- lime
Side dish
- Rize
Instructions
- Rinse the lentils and let them soak while preparing the other ingredients.
- In a saucepan, sauté the chopped onion in oil with fennel seeds (if using), half of the chopped garlic, and ginger until the onions are slightly golden.
- Add the ground spices (coriander, cumin, turmeric, garam masala, and chili powder) and stir for 30 seconds.
- Add the diced tomatoes. Cook on medium/high heat, adding salt and stirring for at least 7 minutes; during this time, mash the tomatoes in the pan to a paste-like consistency.
- Afterward, add the drained lentils and add an equal volume of water (as the lentils). Bring to a boil, then reduce the heat to low/medium, cover, and simmer for 20 minutes.
- Towards the end of the 20 minutes, heat 1 tablespoon of oil in a small frying pan. When the oil is hot, add the cumin seeds, curry leaves, and black mustard seeds (if using). After a few seconds, add the remaining chopped garlic and continue stirring for 20-60 seconds until the garlic is slightly golden.
- Add the hot oil to the lentils and stir. Check the seasoning, garnish with fresh coriander leaves, and add a squeeze of lime juice before serving.
A recipe proposed by Maison Marmite
