Restaurant-Style Dal Tadka
From: Ian Seddon's Cookbook
🥘 Ingredients
- split yellow lentils or split red lentils 1 cup
- coconut oil 1 ½ tbsp
- medium yellow onion chopped from 1
- kosher salt 1 tsp
- Tandoori Spices 3 ¼ tsp
- Freshly
- water 2 ½ cup
- long-grain white or brown rice 1-2 cup
- cilantro leaves and tender stems 1 handful
- of fresh mint 1 handful
- crushed tomatoes 1
- garam masala 1 tsp
- coconut oil 1 ½ tbsp
- black or brown mustard seeds 1 tsp
- cumin seeds ½ tsp
- fresh curry leaves 10
- Lime Yogurt Sauce 8 ½ tbsp
- Pickled Onions 4 forkful
If using regular red lentils, start the recipe by soaking the lentils for 10 to 15 minutes. Regular red lentils may take a few minutes longer to cook since their skins aren’t split. One cup (190g) of rice makes a scant 3 cups (~450g) of cooked rice. For bigger appetites, cook 1 1/2-2 cup of rice. Not a fan of cilantro? Omit or replace with 1 handful of fresh mint. If using fresh tomatoes instead of canned, finely dice 1 lb of tomatoes (or puree in a food processor for the best texture). If using dried curry leaves instead of fresh curry leaves, use ~10-20 leaves. If you have an Instant Pot, use it to make the Dal because there’s less hands-on cooking and you get a creamier consistency. For Instant Pot instructions, visit the blog post (the ingredients are slightly different, but the Instant Pot cooking instructions are the same). Storage: Store the Dal, rice, and condiments separately in the fridge. The Dal will stay good for about 4 to 5 days; reheat in the microwave or on the stovetop, adding a touch of water to thin out as desired. For the best flavor, make a fresh batch of Tadka before serving (or just mix in the first time you make it—it's still delicious!) Storage: To reheat rice, add to a microwave-safe bowl, toss in a couple of ice cubes, cover the bowl, and microwave until heated through. (The ice helps steam the rice and keeps it tender.) Assemble with the rice and condiments right before serving. Storage: Got more leftovers? The Dal is freezer-friendly! Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. If too thick for your taste, thin it out with a splash of water while reheating on the stove. Nutrition boost: Serve the Dal with sauerkraut on top for good gut bacteria. Mix some roasted cauliflower or leftover roasted sweet potatoes into the Dal. Use whole wheat pita or naan for a bit more fiber/protein (instead of rice). Shortcut: Skip the Yogurt Sauce. Simply add a dollop of yogurt on top before serving. Shortcut: If you didn’t make Pickled Onions, skip them or add any store-bought pickled vegetables or sauerkraut.
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1For the dal: split yellow lentils or split red lentils , coconut oil , medium yellow onion chopped from , kosher salt , Tandoori Spices , Freshly cracked black pepper, water , long-grain white or brown rice , cilantro leaves and tender stems , of fresh mint , crushed tomatoes , garam masala . For the tadka: coconut oil , black or brown mustard seeds , cumin seeds , fresh curry leaves . For the for finishing:: Lime Yogurt Sauce , Pickled Onions .
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2Rinse the lentils until the water runs mostly clear.
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3Heat 1 1/2 tbsp of oil in a Dutch oven or large, deep sauté pan over medium-high. Once shimmering, add onions with a pinch of salt. Cook for 5-7 minutes , stirring occasionally, until softened and the edges start to turn golden brown. Add Aromatics for Dal. Cook for 60 to 90 seconds, stirring frequently. Add the Tandoori Spices and stir to coat. Cook for 30 seconds, stirring almost constantly, adding a splash of water to prevent sticking.
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4Add a splash of water, scraping up browned bits on the bottom of the pan. Stir in the lentils, 1 tsp of kosher salt, pepper to taste, and the water.
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5Bring to a boil, then lower the heat and partially cover the pan with a lid. Simmer for 25-30 minutes , or until lentils are fully cooked through, stirring occasionally. If it starts to dry out, add up to 1/2 cup more water.
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6While the Dal cooks, prepare the other ingredients. Cook your rice according to your preferred method, referring to The Grains & Starches Handbook for ratios and cook times. Chop the cilantro and tear the mint leaves, if using.
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7Add the tomatoes to the Dal and cook, uncovered, for 4-5 minutes , stirring occasionally, until they’ve cooked down and are blended into the Dal. Optional: If you want the Dal to be creamier, run an immersion blender through some of it, but keep some lentils whole. Off the heat, stir in the garam masala and fresh herbs. Taste, adding more salt as needed.
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8Once you’ve added the tomatoes, make the Tadka. Heat your smallest saucepan or frying pan (or tempering pan like this) over medium heat. If using fresh curry leaves, grab a lid. Add 1 1/2 tbsp of oil to the pan and once it's hot and shimmering, add the mustard seeds. Once they start popping ( timer to 60 seconds), add the cumin seeds for a few seconds. Optional: Add the curry leaves. If using fresh leaves, cover the pan immediately, as they will sputter up. Cook for 20-30 seconds , or until the curry leaves have shriveled and the cumin seeds have turned darker. Remove from the heat immediately.
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9Immediately pour the Tadka over the Dal and stir to combine. Serve dal with rice, and the Lime Yogurt Sauce and Pickled Onions (if using) on the side.