Dal Tadka (Dal Fry)

No matter what part of the world you may be in, for a Sri Lankan or Indian, no amount of burgers or pastas can take the place of the all-time, soul comforting favourite - dal curry. There's nothing quite like a piping hot plate of white or red rice, topped delicious spoonfuls of dal curry and crispy papadam.

Growing up in Sri Lanka, this was a staple dish in our home. But it was only after marrying my Indian husband that I discovered a new love for this simple lentil. In India, depending on the region or state, it is prepared in many different ways. One of these is the crackling and classic Dal Tadka.

This dish is so divergent that across India, different regions within the different states themselves have their own unique recipes. Some recipes experiment with different types of lentils, while others combine spices to heighten flavours.

But what is it that makes Dal Tadka stand out from other dal curries? It’s quite simply the preparation itself. In this dish the tempering ingredients are not mixed with the lentils while cooking, but made separately and poured over the dal after the cooking process is done.

This recipe is simple and can be enjoyed at any meal. It’s something the whole family will definitely love.

Boil the dal in a pressure cooker and leave aside. You can cook it in a normal pan as well, but it will take longer. Once it is cooked, pour it into a bowl and then lightly mash up some of the dal a little bit.

In another pan, heat 2 tablespoons of the ghee. Once it is hot, add the cloves, cinnamon and cumin seeds and cook till the cumin crackles.

Immediately add the onions and cook until they are mostly cooked. Don't let them turn brown.

Add the chopped tomatoes and green chillies. Cook for about a minute.

Now add the chilli powder and turmeric powder. Cook for another 2 to 3 minutes or until the tomatoes are nice and soft.

Now pour in the cooked dal, which should have about 1 cup of liquid if not more. Add a little bit of water if you feel, because this dal tends to thicken up as it cools.

Season the dal curry with salt. and add the coriander. Stir well.

Let this boil for at least 5 to 6 minutes. Turn off the flame.

In another pan, heat the remaining ghee and add the dried red chillies. Once they crackle, add the Asafoetida and chopped garlic and curry leaves. 

Very quickly stir it and switch off the flame.

Add the tempered concoction to the cooked dal and combine well.

Dal Tadka goes best with rice, but it is delicious with bread, chapatis and rotis as well.