Diva's Tadka Dal
Sure, everyone has a recipe for Tadka Dal. After all, this dish is ubiquitous in Indian cuisine - served with nearly every meal, the ultimate comfort food. But here our friend - noted art historian & chef extraordinaire(!) Diva Gujral - elevates this humble dish to it's true potential & glory. Give her recipe a try and you'll likely never look at tadka dal the same way.
2 cups Red Split Lentil (Masoor Dal)
1/2 tsp Asafoetida (Heeng)
1 tsp Turmeric (Haldi)
1 tsp Ginger paste
1 tsp Garlic paste
2 tsp Red Chilli Powder
Salt to taste
1-2 tbsp Ghee
3 Whole Dried Red Chilies
1tsp Black Mustard Seeds
1 tsp Amchur
1 tsp Paprika (optional)
Wash and rinse two cups of red split lentil (masoor daal), then transfer to a pot.
Cover with water and bring to the boil with 1/2 tsp heeng, 1 tsp haldi, 1 tsp ginger paste, 1 tsp garlic paste, 1tsp red chilli powder + lots of salt.
After boiling for 2 minutes put the heat down to medium-low.
In a smaller saucepan, melt 1-2 tbsp ghee and fry 3 dried red chilli, 1 tsp mustard seeds, until sputtering. Then add 1 tsp red chilli powder, 1 tsp amchur, 1 tsp paprika (optional).
Cook well, and when the daal is cooked down properly just add it to the daal.
Cook the two together for 5 minutes and serve with soft warm rotis or fluffy steamed rice.