Description
An everyday soup curry of skinless lentils (Masoor Dal etc.) simmered gooey, finished by sizzling 'Tadka (tempering oil)'—oil heated with cumin and garlic—over it.
Restaurants serving Dal Tadka
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lentils(Masoor Dal etc.)
- Ghee
- Cumin seeds
- Garlic
- Dried red chilies
- Turmeric
- Salt
Instructions
- Wash Masoor Dal (red lentils) or Toor Dal (pigeon peas), put in a pot (or pressure cooker) with water, turmeric, salt; simmer until beans completely crumble into gooey soup.
- [Tadka (Tempering) Prep] Heat generous Ghee (or oil) in a small pan (or Tadka pan), add cumin seeds, mustard seeds, minced garlic, dried red chilies; heat until fragrantly browned.
- Vigorously pour the piping hot Tadka oil sizzling 'Juwa!' over the boiled lentil soup, mix lightly, and scatter cilantro.
Learn more Spice, substitutes, tips
Key spices
Intensely savory smell of heated Ghee、garlic、and cumin
Substitutes at Japanese supermarkets
Boiled soybeans or chickpeas (sub shortening simmering time)
Pairing
Chapati、Jeera Rice
Trivia
[Trend] An absolute presence like 'Miso Soup' on Indian dining tables. The 'Tadka (tempering)' tech of pouring high-temp spice oil at the end of cooking dramatically tightens the flavor profile of this simple bean soup.
Eating tips & etiquette
[Unique Eating] Splash Dal Tadka over rice, completely unifying rice grains and soup by hand before washing it into your mouth!
Allergen
Dairy (from Ghee)