Tadka Dal — Indian lentils soup
A flavorful and comforting Indian lentil soup, Tadka Dal is spiced with aromatic tempering and offers a hearty and protein-rich meal.
Servings 4
Calories 650kcal
Ingredients
- 1 cup red lentils
- 1 onion
- 2 garlic cloves
- ½ tsp cumin seeds
- ¼ tsp turmeric
- ½ tsp fennel seeds
- 1 cm piece fresh ginger
- ½ tsp chili flakes or chili powder
- 150 g canned tomatoes
- 1 tbsp butter or ghee
- 1-2 tbsp tbsp neutral oil
- 15 g fresh cilantro
- Salt to taste
Instructions
Cook the lentils:
- Rinse red lentils and soak for 10 minutes.
- Add to a pot with 3 cups water, ½ tsp salt, and ¼ tsp turmeric.
- Bring to a simmer and cook uncovered for 20–25 minutes, until soft.
Make the Tadka (tempered spice oil):
- Tadka is a traditional Indian method of blooming spices in hot fat. I mix ghee and cooking oil here to reduce saturated fat without losing flavor.
- Heat 1 tbsp butter (or ghee) with 1–2 tbsp oil in a small saucepan.
- Add cumin seeds.
- Once aromatic, add finely chopped garlic and ginger.
- Stir in the chopped onion, cook until golden.
- Lower the heat, add chili, tomatoes, and a pinch of salt. Let simmer.
Blend and combine:
- Once lentils are cooked, blend half of them until smooth. Return to the pot.
- Stir in half of the Tadka mixture. Adjust salt and water to reach a loose purée consistency.
- Simmer the soup a few more minutes to bring it all together.
To serve:
- Top each bowl with fresh cilantro and a spoonful of the remaining Tadka.