Recipe · 6 min read
Everyday tadka dal with wood-pressed groundnut oil
A comforting yellow dal finished with a fragrant tempering — the simplest way to taste the difference good oil makes.
Dal is where most Indian kitchens begin, and the tadka is where it comes alive. A nutty groundnut oil holds heat well and carries the aroma of cumin and garlic beautifully.
Ingredients (serves 4)
- 1 cup toor dal, rinsed
- ½ tsp turmeric
- Salt to taste
- 2 tbsp ConnectRoots groundnut oil
- 1 tsp cumin seeds
- 4 cloves garlic, sliced
- 2 dried red chillies
- A pinch of asafoetida
- Fresh coriander
Method
- Pressure cook dal with turmeric, salt and 3 cups water for 3–4 whistles.
- Whisk until creamy, adding hot water to reach your preferred consistency.
- Warm the oil over medium heat. Add cumin; when it sizzles, add garlic and chillies.
- Once the garlic turns golden, add asafoetida and pour the tadka over the dal.
- Finish with coriander and serve with rice or rotis.
