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. 

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