- 1 piece of ginger
- 1 onion
- 1 tsp salt
- 1 tsp tumeric
- 2 tsp sunflower oil
- 1 1/2 tsp ghee
- 1 tsp cumin
- 1 tsp black mustard seeds
- curry leaves
- 4 cloves of garlic
Step 1: Prepare The Lentils
Wash the lentils in a saucepan with very hot water, as hot as your hands can manage, at least 6 times, until the water is clear. Now keep the lentils soaked in this clear water for roughly an hour.
Step 2: Prepare The Ingredients
Chop, ginger, the onion, and the coriander.
Step 3: Prepare The Sauce
Into this saucepan of lentils and water, add about a cup of hot water, add the chopped onion and ginger, and then add the tumeric. Gradually bring this mixture to a boil on a low to medium temperature for about 30 minutes until the texture of this daal is mushy and reduced.
Step 4: Fry And Temper
Get a frying pan onto a hot hob, add the sunflower oil into the frying pan, and then add the ghee. Now add your cumin and black mustard seeds, place the lid onto the frying, give the pan a bit of a rock to fuse the seasoning with the oil, and allow it all to pop and sizzle. Take the lid off after about 1 minute and put curry leaves and the chopped garlic into the pan, but because garlic burns very quickly you must use a utensil and constantly stir this compound for about 1 minute.
Step 5: Complete And Serve The Tadka Daal
Add this fried compound, along with the oil, to the lentils, onions, and ginger, which should now be reduced and mushy. Add some coriander, and stir one final time. Garnish with coriander.