Name: Dal Tadka
Prep time: 10 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: South Asian
Ingredients: 150 g Yellow split mung lentils; 100 g Red split lentils; 200 g Tomatoes; 100 g Onion; 0.5 tsp Turmeric; 0.75 tsp Salt; 1100 ml Water; 2 tbsp Ghee; 20 g Garlic; 1 tsp Cumin seeds; 0.5 tsp Red chilli powder; 10 g Fresh coriander

Let’s get cooking.

01
Rinse both lentils and soak 20 minutes. Drain and add measured fresh water, turmeric, chopped onion and tomato. Bring to a boil.
02
Simmer partially covered for 30–35 minutes until the lentils are very soft. Stir in salt and whisk lightly; add hot water if too thick.
03
Heat ghee separately and fry cumin and thin garlic slices until golden. Remove from heat before adding chilli, then pour over the dal and scatter coriander.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗

Ingredients & allergy notes

Includes: Milk

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

Let’s get cooking.

A little kitchen care

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