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Dal Tadka (Yellow Lentils with Spiced Ghee)

serves 4–6; adapted from Julie Sahni, Classic Indian Cooking

Ingredients
  • 8 ounces yellow lentils (about 1¼ cups), rinsed and soaked Timeless Natural Food
  • 1 yellow onion, diced
  • 1 tablespoon ghee or oil (avocado, olive)
  • 2 cloves garlic, minced and mashed
  • 1-inch piece fresh ginger, peeled, and minced or grated
  • ¼ teaspoon ground turmeric
  • 4–6 smallish tomatoes, diced or one 14.5-ounce can (drained) or use preserved dried tomatoes
  • 4 cups water or up to 50/50 water and coconut milk
  • 1 teaspoon salt
Tadka
  • 2 tablespoons ghee or oil (avocado, olive)
  • 1 teaspoon mustard seeds
  • 1-inch piece fresh ginger, peeled, and minced or grated
  • ½ teaspoon dried red chile flake
  • ½ teaspoon ground cumin
Serve with naan or rice and a simple raita: stir some small diced cucumber into plain yogurt with a pinch of salt and squeeze of lemon juice.
Instructions

  1. Rinse lentils with water until it runs clear, then let them soak in water while you gather the other ingredients.

  2. Heat ghee/oil in large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and turmeric, cook a couple minutes then add tomatoes and cook a few minutes to concentrate the flavors.

  3. Add drained lentils, 4 cups water/coconut milk, salt, bring to boil then reduce heat to maintain a low simmer for 30 minutes, partially covered.

Tadka

  1. Heat ghee/oil over medium heat in small frying pan. Add mustard seeds and cook for a couple minutes until seeds begin to pop. Add ginger, chile flakes, cumin, and cook for a couple minutes. Stir into the finished dal or top individual servings.