CLASSIC DAAL TADKA

 

A comforting bowl of golden lentils, finished with aromatic spices gently sizzled in Just Ghee Original Ghee.

Serves 2 | About 40 minutes

INGREDIENTS:

• 1 tablespoon Just Ghee Original Ghee, divided
• 150g yellow split moong dal, rinsed
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• 2 garlic cloves, thinly sliced
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric
• 1–2 whole dried red chillies (optional)
• 600ml water, plus extra if needed
• Salt, to taste
• A squeeze of lemon
• Fresh coriander, to finish (optional)

METHOD:

1. Put the rinsed lentils, turmeric and water into a saucepan. Bring to the boil, then reduce the heat. Simmer partly covered for 25–30 minutes, or until completely soft, stirring occasionally. Add water if needed.

2. Meanwhile, melt 1 teaspoon of the ghee in a non-stick frying pan over medium heat. Add the onion and cook for 5–6 minutes until softened.

3. Add the tomato and cook for another 4–5 minutes. Stir this mixture into the cooked lentils, season with salt and simmer for 3 minutes. Add a little water if you prefer a thinner daal.

4. For the tadka, gently heat the remaining 2 teaspoons of ghee in a small pan. Add the cumin seeds and let them sizzle for about 20 seconds.

5. Add the garlic and cook until lightly golden. Add the dried chillies, if using, for the final 10–15 seconds. Keep the heat gentle so the garlic and spices do not burn.

6. Carefully pour the tadka over the daal. Finish with a squeeze of lemon and a little fresh coriander, if using.

Serve warm with basmati rice or wholemeal chapatis.

FIRST-TIME GHEE TIP
The ghee should gently sizzle when you add the spices—it does not need to smoke.