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Indian Dal Tadka | Creamy & Spicy Lentil Delight
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35 min
Quick
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Klassisches indisches Dal Tadka aus zarten gelben und roten Linsen, verfeinert mit einem aromatischen Tadka-Tempering aus Ghee, geröstetem Kreuzkümmel, Knoblauch, Ingwer und Chili. Serviert mit duftendem Basmatireis.
Preparation method
Cook lentils & prepare rice
Thoroughly rinse the red lentils in a sieve under running water until the water runs clear. Add to a pot along with approx. 750 ml water, 1 tsp turmeric powder, and 1/2 tsp fine salt. Bring to a boil and simmer gently over medium heat for about 15 to 20 minutes until the lentils are soft and break down smoothly.
Cook the basmati rice in lightly salted water according to the package instructions and keep warm.
Prepare flavor base & dal
Finely dice the onion, garlic, and ginger. Finely chop the tomatoes as well. Slice the chili pepper into thin rings.
Chef's tip
For a purely vegan version, the ghee can easily be substituted 1:1 with neutral vegetable oil or coconut oil.
Dal Tadka tastes almost better reheated the next day, as the spices infuse wonderfully. If the dal becomes too thick, simply stir in a splash of warm water.
Ingredients
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