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Dhal Tadka

Split yellow lentils topped with tomatoes, green onions, leek, chilies, garlic, cilantro and ginger that has been sauteed in ghee with cardamom and cumin.
Difficulty: Easy
Time: 50 - 60 Minutes
This dish is Gluten-Free

ABOUT THE DISH

Dhal or dal is the Indian name for a split lentil, pea or other type of bean. The word is also used to describe the dish made with these.

Tadka is a name used for the fried garnish that often accompanies dhal. Raw spices are fried in ghee or oil, then the addition of things like garlic, ginger, onion and peppers usually follows. The ingredients often vary depending on region.

Ingredients
Dhal
Leeks
Serrano chili
Garlic
Ginger
Lemon
Cilantro
Cardamom and Cumin

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Zest The peel of, or grating of a citrus peel for flavor.
Ghee A clarified butter that originated in India.
Skim To remove a layer of something from the surface of a liquid.

What you need

Medium pot with lid

Medium saute pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Rinse and dry produce. Remove the top and bottom of the leek, cut in half lengthwise, rinse again, then slice into half moons. Remove root from the green onion and bias slice. Remove stem and seeds from the serrano chili and dice (omit for a less spicy experience). Mince garlic. Slice tomatoes in half. Zest lemon, cut in half then juice. Chop cilantro, both stems and leaves.

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Step 2: COOK LENTILS

Add the lentils to a medium pot with 5 cups of cold water to cover. Bring to a boil, reduce to a simmer and cover. Cook for 45-50 minutes until the lentils have softened. Stir occasionally to keep the lentils from sticking to the bottom. Skim off any foam that floats to the top while cooking. When done, keep on low heat and stir to a creamy consistency.

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Step 3: MAKE TADKA

In a medium sauté pan over medium heat melt the ghee. When hot add in the cardamom & cumin and cook for 30 seconds to 1 minute until fragrant. Stir in the scallions, leek, chilies, garlic, cilantro and ginger.

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Step 4: FINISH THE TADKA

Add in the sliced tomatoes to warm through. If needed heat the tadka over medium heat to warm through when the lentils have finished cooking.

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Step 5: PLATE YOUR DISH

Divide half of the lentils between 2 bowls. Pour half of the tadka on top of each bowl of lentils.

Step 6: CHEF'S TIP: Peeling Ginger

When peeling ginger, it is best to use the dull rounded edge of a spoon to scrape the skin off the ginger.