Smokey Tadka Dal
This Smoky Dal Tadka recipe brings a unique twist to the traditional Indian lentil dish with the 'Dungar' method, adding a delicious smoky flavor. By incorporating both red lentils and yellow split peas, it offers a rich and comforting taste, enhanced by a spice-infused oil mix. The simple addition of hot charcoal, drizzled with ghee and covered, infuses the dal with a smoky aroma reminiscent of open-fire cooking. Perfect for those looking to elevate their dal with an authentic, smoky touch.
Equipment
- Charcoal
Ingredients
- 1 cup red lentils masoor dal, rinsed and soaked for 30 minutes
- 1 cup Pigeon Pea Lentils toor dal, rinsed and soaked for 30 minutes
- 6 cups water
- 1 tsp turmeric powder
- 0,5 tsp cumin powder
- 1 inch ginger cut in pieces
- 1 tsp garlic paste
- 3 dried Kashmiri red chillies
- Salt to taste
For the Tadka (tempering) and cooking
- 3 tbsp ghee or vegetable oil
- 1 tsp cumin seeds
- 1 large onion finely chopped
- 3 garlic cloves minced
- 3 dried Kashmiri red chilies
- 4 curry leaves
- 1 large tomato finely chopped
- 1 tsp ground coriander
- ½ tsp garam masala
- ½ tsp red chili powder adjust according to taste
- 1 tsp Salt to taste
Instructions
Cook the Dal
- Combine both types of soaked and drained lentils in a pressure cooker with 6 cups of water, turmeric, cumin powder, ginger and salt.
- Cook for about 10-15 minutes or until both dals are soft and fully cooked. Adjust the consistency by adding more water if needed, then set aside.
Prepare the Dal:
- In a large pan, heat the ghee or oil. Add cumin seeds and let them sizzle.
- Add onions, garlic paste. Fry until the onions are golden brown.
- Stir in the chopped tomato, ground coriander, garam masala, dried Kashmiri red chillies and red chili powder. Cook until the tomatoes are soft and the oil begins to separate.
Combine Tadka with Dal:
- Pour the tadka over the cooked dal and mix well. Bring the dal to a simmer for a few minutes to blend the flavors.
- Add salt (optional and to taste)
- Add water (1 cup if needed).
Add the Smokey Flavor:
- Heat a piece of charcoal over an open flame until it is red hot.
- Place a small heatproof bowl in the center of the dal pot and carefully place the hot charcoal in the bowl.
- Pour a teaspoon of oil over the charcoal and quickly cover the pot to trap the smoke.
- After 20 seconds, remove the bowl with charcoal. Stir the dal to incorporate the smoky flavor.
Garnishing
- Fresh copped coriander
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