A whole-spice tadka transforms simple yellow dal into something extraordinary. The key is using fresh, aromatic spices that bloom in hot ghee and release their full character.
JEEVA EARTH PRODUCTS USED
Ingredients
- 1½ cups yellow toor dal (split pigeon peas)
- 3½ cups water
- 1 tsp turmeric
- Salt to taste
- For tadka: 2 tbsp ghee
- 1 tsp Cumin Seeds
- 2 Bay Leaves (Tejpatta)
- 3 Whole Cloves
- 1 small stick True Cinnamon
- 5–6 Black Peppercorns
- 1 medium onion, finely sliced
- 3 garlic cloves, minced
- 2 dried red chillies
- Fresh coriander to finish
Method
- Wash dal and pressure cook with water, turmeric, and salt for 3–4 whistles until completely soft. Mash lightly and set aside.
- Heat ghee in a wide pan on medium-high until shimmering. Add cumin seeds — they should sizzle immediately. Add bay leaves, cloves, cinnamon, and peppercorns. Stir for 30 seconds until fragrant.
- Add sliced onion and cook until golden brown, 8–10 minutes. Add garlic and dried red chillies, stir for 1 minute.
- Pour the cooked dal into the tadka pan. Stir and simmer together for 5 minutes. Adjust consistency with water if needed.
- Finish with fresh coriander and a small extra spoon of ghee. Serve with rice or roti.