Au Menu
Loading your session…
Dal tadka

Dal tadka

  • Main course

Creamy split pigeon peas finished with spices fried in ghee.

Active time30 min

Cooking35 min

Total1 h 15 minResting : 20 min

Add to my week

Loading your week…

Ingredients

  • 1 tsp chopped fresh garlic for the sauce
  • 1 tbsp chopped fresh garlic for the tadka
  • 1 lemon
  • 2 tbsp chopped fresh coriander
  • 1 tsp chopped fresh ginger
  • 1 onion
  • ½ tsp ground red chilli
  • ¼ tsp ground red chilli for the tadka
  • 2 tomatoes
  • ¼ tsp ground turmeric
  • 3 cups of water
  • 1 tbsp dried fenugreek leaves
  • ½ tsp cumin seeds
  • ½ tsp cumin seeds for the tadka
  • 2 tbsp rapeseed oil
  • 2 dried red chillies
  • 200 g dried split pigeon peas
  • 1 tsp salt
  • ⅛ tsp ground asafoetida
  • ½ tsp garam masala
  • 2 tbsp ghee

Preparation

  1. Rinse and drain the pigeon peas. Put them with the measured water in an electric pressure cooker. Cook on high pressure for 10 minutes, then let pressure release naturally before opening. The peas should mash easily. Partly mash with a spoon. Prepare the sauce while they cook.

    3 cups of water
    200 g dried split pigeon peas
    • colander
    • electric pressure cooker
    • spoon

  2. Peel and chop the onion. Wash and chop tomatoes. Heat oil in a frying pan and sizzle the sauce cumin. Add sauce garlic, ginger and onion. Cook gently until golden. Lower heat, add chilli powder, turmeric and garam masala. Add tomatoes and salt and cook until very soft.

    1 tsp chopped fresh garlic for the sauce
    1 tsp chopped fresh ginger
    1 onion
    ½ tsp ground red chilli
    2 tomatoes
    ¼ tsp ground turmeric
    ½ tsp cumin seeds
    2 tbsp rapeseed oil
    1 tsp salt
    ½ tsp garam masala
    • knife
    • chopping board
    • frying pan
    • spatula

  3. Stir the sauce into the cooked dal and simmer without pressure for about 7 minutes, stirring. Add fenugreek and coriander. Take off the heat. Cut the lemon into serving wedges.

    1 lemon
    2 tbsp chopped fresh coriander
    1 tbsp dried fenugreek leaves
    • electric pressure cooker
    • spoon
    • knife
    • chopping board

  4. Heat ghee in a small frying pan. Add the tadka cumin and let sizzle. Add dried chillies and tadka garlic. Stir gently until fragrant without browning the garlic. Add asafoetida and tadka chilli powder. Take off the heat immediately and pour over the dal. Serve with lemon.

    1 tbsp chopped fresh garlic for the tadka
    ¼ tsp ground red chilli for the tadka
    ½ tsp cumin seeds for the tadka
    2 dried red chillies
    ⅛ tsp ground asafoetida
    2 tbsp ghee
    • small frying pan
    • spoon

Allergens

  • Gluten
  • Milk

Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Dal tadka