Description
Tadka is the Hindi word for tempering in which oil is heated in a small wok and various spices are fried at a high temperature often spluttering due to ingredients such as mustard seeds and curry leaves. This tempering is poured over cooked lentils (Dal) to give the whole dish a fresh aroma and to "wake" it up just before serving.
Ingredients
2 cups toor dal 4 - 5 green chillies 8 garlic pods peeled 3 dried red chillies halved 2 springs curry leaves 1 tbsp cumin seeds 2 tbsp cooking oil Juice of 1/2 a lime Pinch of turmeric Salt to taste
Directions
- Pressure-cook the lentils with a pinch of turmeric for 3 whistles and leave aside to cool
- In a wok, heat the cooking oil and add the garlic
- Once the garlic turns brown, add the mustard seeds and cumin seeds
- When the mustard seeds start to splutter, add the dried red chillies, green chillies and curry leaves
- Fry until green chillies and curry leaves blister
- Pour the tadka, lime juice, and salt over the cooked dal and mix well
Serve hot over steaming rice or with freshly made rotis