Dadi’s Classic Dal Tadka

Comfort in a bowl — a simple tempering of turmeric, cumin and chilli in pure ghee, poured sizzling over soft yellow lentils.

Ingredients

• 1 cup toor dal (split pigeon peas)
• ½ tsp Chhatis King Haldi Powder
• 1 tsp Chhatis King Jeera (cumin seeds)
• ½ tsp Chhatis King Mirchi Powder
• 2 tbsp Chhatis King Cow Ghee
• 1 onion, 2 tomatoes, 4 garlic cloves, 1 inch ginger, 1 green chilli
• Fresh coriander & salt to taste

Method

1. Pressure-cook the toor dal with turmeric, salt and 3 cups water until soft (3–4 whistles).
2. Heat ghee in a pan. Add cumin seeds and let them splutter and turn golden.
3. Add garlic, ginger and green chilli; sauté until fragrant. Add onions and cook till golden.
4. Stir in tomatoes and mirchi powder; cook until the ghee separates.
5. Pour in the cooked dal, simmer 5 minutes and adjust consistency with water.
6. Finish with a fresh ghee-jeera tempering on top and garnish with coriander.

Chef’s Tip

For that authentic dhaba aroma, do a second tempering just before serving — a spoon of ghee, a pinch of mirchi, poured over the hot dal so it sizzles at the table.