Name: Tadka Dal
Total time: 40 min
Yield: 4
Ingredients: 400g split red lentils; 1 litre water; 1 tbsp coconut oil; 1 tsp pink Himalayan salt (or salt to your taste); 1 tbsp garlic flakes (or minced garlic cloves); 1 tsp black mustard seeds; ½ tsp cumin seeds; ½ tsp turmeric powder; ¼ tsp fenugreek seed powder (or whole seeds); ¼ tsp fennel seeds; ¼ tsp black pepper powder; 2 cardamom pods, crushed; ¼ tsp chili flakes or more if you like it spicy (optional); fresh coriander or parsley for garnish (optional)

Tadka dal is a staple dish in India. Tadka means “tempered” and dal refers to split pulses, specifically lentils and mung beans. In this dish, lentils are cooked down into a thick gravy-like texture and seasoned with tempered spices. Traditionally spices would be tempered in ghee or coconut oil, but any kind of oil or butter will work. We encourage you to play around with the spices and flavour and use what you have to hand. The options are limitless, the key is to play and have fun!

Created by Amanda Williams

Equipment

Small frying pan
Medium pot with lid

Ingredients

400g split red lentils
1 litre water
1 tbsp coconut oil
1 tsp pink Himalayan salt (or salt to your taste)
1 tbsp garlic flakes (or minced garlic cloves)
1 tsp black mustard seeds
½ tsp cumin seeds
½ tsp turmeric powder
¼ tsp fenugreek seed powder (or whole seeds)
¼ tsp fennel seeds
¼ tsp black pepper powder
2 cardamom pods, crushed
¼ tsp chili flakes or more if you like it spicy (optional)
fresh coriander or parsley for garnish (optional)

Method

Rinse and drain lentils well and add them to a medium pot with water on medium-high heat. Add turmeric powder, mix in, cover, and bring to a boil.
While lentils are coming to a boil, add coconut oil to a small pan over medium-high heat. Once hot, add the garlic flakes or minced fresh garlic and whole spices - mustard seeds, cumin seeds, fenugreek seeds, fennel seeds and crushed cardamom pods.
Stir frequently, allowing garlic and seeds to cook. When they start to sizzle and pop, reduce heat to low and add remaining spices, mixing well. Cook for another 30 seconds, stirring frequently. Be careful not to burn the spices – never leave them to cook on their own.
Once lentils start to boil, uncover, and reduce heat to medium, stirring from time to time to ensure lentils aren’t sticking to the bottom of the pot. Foam will form on the surface – scrape this off with a spoon and discard.
After about 20 minutes, when the lentils have started to soften and most of the foam has been removed, add the mixture of spices in coconut oil, and stir in. Cook the lentils for another 10 minutes, or until lentils have softened and lost their shape. The consistency should be of a thick gravy. If you prefer a soupier consistency, just add a bit more water. If you would rather it be thicker, just keep cooking on low until more water has evaporated.
Garnish with freshly chopped parsley or coriander if you wish, and enjoy as a soup, over rice or with some flatbread. Accompanies all types of vegetables well.

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Indigo Recipes

Indigo Herbs is where ancient wisdom, modern pharmacy, and cutting-edge nutrition come together. Our aim is to inspire and empower each individual into taking responsibility for their own health and well-being by providing them with a vast array of natural health products and educational resources. For many of us that inspiration and empowerment starts in the kitchen - our recipes are meant to spark the creativity we all have within.