Simple Tadka Daal - Split Lentils Curry
 
Prep time
Cook time
Total time
 
A simple and smooth mixture of lentils and legumes that is deliciously tempered with sautéed onion and garlic.
Author:
Recipe type: Main - Vegetarian
Cuisine: Indian
Serves: 4-5
Ingredients
  • 1 cup red lentils
  • ½ cup split moong daal (with or without husk)
  • ¼ cup split peas
  • 4 cups water and more as required
  • 1 tsp salt or to taste
  • 2 dry red whole chilies
  • ¼ tsp red chili powder
  • 1 tsp turmeric powder ½ tsp (2 ml) coriander powder
  • 1 tsp butter
  • 3 tbsp olive oil or ghee (clarified butter)
  • 1 small onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 small green chili, finely chopped
  • 2 tbsp fresh coriander, chopped
Instructions
  1. Clean all daals to remove any debris.
  2. Thoroughly wash and soak daals in plenty of warm water for 1 hour. Drain the water after one hour.
  3. In a large heavy saucepan, add soaked daals, water, salt, dry red chilies (break into 2-3 pieces), red chili powder, turmeric powder, coriander powder and butter.
  4. Bring it boil on high heat. Stir and reduce the heat to medium-low. Cover and let is simmer until daals have softened, about 20 minutes; stirring occasionally. Add more water in small quantity, if required. The consistency of daal should be slightly thicker than soup.
  5. Meanwhile, preheat a small saucepan on medium-high heat. Add oil. Carefully add chopped onions and garlic. Cook until the onion and garlic are slightly brown in color. Add it to the cooked daal. Add chopped green chili and mix well.
  6. Remove daal from the heat and garnish with chopped coriander.
  7. Serve hot with Jeera Chawal (Cumin Rice), Roti, Tandoori Roti or Naan.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/simple-tadka-daal-split-lentils-curry/