This classic dish showcases the power of tempering spices, where hot oil infused with aromatics is poured over cooked lentils to create deep, layered flavor.
Ingredients:
For the Lentils:
- 1 cup yellow lentils (toor dal or split yellow peas)
- 3 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
For the Tempered Spices (Tadka):
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 small dried red chili, broken in half
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
Instructions:
1. Cook the Lentils:
Rinse the lentils thoroughly. Add lentils, water, salt, and turmeric to a saucepan. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the lentils are soft and creamy. Set aside.
2. Prepare the Tempering:
In a small skillet, heat the oil or ghee over medium heat. When hot, add cumin seeds and mustard seeds. Cook until they begin to pop and release aroma.
3. Bloom the Aromatics:
Add the dried red chili and sliced garlic. Cook for 30–60 seconds until the garlic turns lightly golden. Quickly stir in the ground coriander and cumin, cooking just until fragrant.
4. Combine:
Carefully pour the hot, tempered spice mixture over the cooked lentils. Stir gently to combine.
5. Serve:
Serve warm with rice or flatbread. Garnish with fresh herbs if desired.
Why This Recipe Works:
The hot fat draws out the essential oils in the spices, creating bold flavor without overpowering the lentils. This finishing step transforms a simple dish into something aromatic and deeply satisfying.
