Daal Tadka
- 1 cup tuvar daal (yellow lentils/pigeon peas)
- 1 1/2 teaspoons ghee (clarified butter)
- pinch of asafoetida
- 1 teaspoon turmeric powder
- 2 1/2 cups water
- Salt
- 1 1/2 tablespoons ghee
- 3 Mundu chillies (these are small, round chillies from South India, alternatively any dry red chilli will do)
- 1 teaspoon whole black mustard seeds
- 1 teaspoon whole cumin seed, plus 1 1/2 teaspoons toasted and ground cumin seed
- 6 curry leaves
- 1/2 teaspoon asafoetida
- 1/4 teaspoon red chilli powder
- Produce
- Asafoetida (1 pinch)
- Asafoetida (1/2 teaspoon)
- Chilli, red powder (1/4 teaspoon)
- Cumin seed, whole (1 teaspoon)
- Mundu chillies (3)
- Cooking & Baking
- Mustard seeds, whole black (1 teaspoon)
- Salt (1)
- Turmeric, powder (1 teaspoon)
- Drinks
- Water (2 1/2 cups)
- Dairy
- Ghee (6 teaspoons)
- Frozen
- Curry, leaves (6)
- Other
- 1 cup tuvar daal (yellow lentils/pigeon peas)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 19, 2011 (1 year ago).
13 people saved this recipe.
