JBF Dal Tadka
- 1 cup Lentils
- 2 tbsp Coconut oil
- 1 tsp Sea Salt
- 1 tsp Turmeric
- 1 tbsp Cinnamon
- 1 tbsp Cloves
- 3 1/8 tsp Mustard seed
- 3 tsp (ground Cumin)
- 1 cup chopped Red Onion
- 1 tsp Pepper
- 1 slices 1″ dia Ginger root
- 1 medium whole (2-3/5″ dia Tomatoes)
- 1 tbsp Coriander seed
- 1 tbsp Chili powder
- 1 tbsp Lemon juice
- 2 tbsp Coriander leaf
- Directions are based on the original recipe of 4 servings
- Step 1
- Cook the dal
- Soak 1 cup of mixed lentils for 3 hours if you are using a pressure cooker to make the preparation. If not, soak it overnight.
- Wash and drain the lentils until the water runs clear. Add water to the pan, boil the lentils, and remove the froth.
- Add 1tsp of salt and ½ tsp of turmeric.
- Cook the dal in a pressure cooker for 4-5 whistles or 30 minutes. If you’re using a pan, boil it for an hour until the lentils are soft and cooked.
- Prepare the ‘tadka’ dal
- To a pan, add 2 tbsp of oil at medium to high heat
- Add 1 inch stick of cinnamon and 3 cloves
- Add 1 tsp of black mustard seeds. Wait for them to start popping. Turn the heat down a little when that happens.
- Add ½ tsp cumin seeds, followed by ¼ tsp of asafoetida, and curry leaves
- Thereafter, add chopped onions followed by a pinch of salt and some black pepper. Stir the onions on medium heat, till they turn golden brown.
- Add 1 tbsp of ghee or butter, and then add garlic/ginger/green chili to it. Lower the heat if required, and ensure that you do not burn the garlic/ginger. Cook the same for 3-4 mins until the onions start to brown.
- Add ½ a tin of tomatoes, followed by coriander/ cumin powder, garam masala, red chilli powder, and Kashmiri chilli powder (a spicy variant of red chill powder). Cook for 10 mins and stir.
- Add 1 tsp of tamarind paste (this is optional. One can also use 1tsp of lemon juice instead of the tamarind paste). Cook with a lid for 15-20 mins until the tomatoes separate from the oil.
- Take off the heat and add this ‘tadka’ to the boiled lentils
- Add coriander leaves to the preparation.
- When the dal is cooked remove cinnamon sticks and the whole cloves before serving.