Comfort in a bowl: slow-cooked mixed dal finished with a sizzling ghee tadka, exactly the way a home thali wants it. About 45 minutes from fridge to table.
Prep 15 min Cook 30 min Serves 4 Easy
Ingredients
🧂Saltto taste
🧅Onion1, finely chopped
🍅Tomato1, chopped
🧄Garlic3 cloves, sliced
🌶️Green Chili1, slit
🌶️Cumin Seeds1 tsp
🧈Ghee2 tbsp
🌶️Turmeric Powder1/2 tsp
🫙Lentils1 cup, rinsed
🫙Cashews2 tbsp
Optional extras
🌿Fresh Cilantrohandful
Instructions
1
Pressure-cook the dal with the turmeric and a little salt in 2.5 cups of water for 3-4 whistles, until completely soft.
2
Whisk it smooth — a proper dal should pour like thick cream.
3
For the tadka, heat ghee in a small pan and crackle the cumin, then fry the garlic and green chili to a pale gold.
4
Add the onion and cook to golden, then the tomato until it collapses into the fat.
5
Pour the tadka into the dal — listen for that satisfying hiss — and simmer for 8-10 minutes so the flavours marry.
6
Adjust the salt and finish with cilantro and an extra spoon of ghee.
Chef's tip
Rest the tadka dal 5 minutes before serving; the flavours settle beautifully.
