Caramelized Onion Tadka Dal
User Reviews
5
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Prep Time
20 mins
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Cook Time
17 mins
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Total Time
37 mins
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Servings
4
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Calories
217 kcal
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Course
Main Course
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Cuisine
Indian
Caramelized Onion Tadka Dal
Description
This dal preparation involves cooking a mixture of red and yellow lentils with tomato and optional dried fenugreek leaves until tender. The lentils develop a smooth texture and mild base for the complex tempering (tadka) flavors added later. The first tadka sautés cumin, black pepper, onion, garlic, ginger, green chili, garam masala, salt, and curry leaves in oil, imparting a caramelized sweetness and spice to the dish.
A second tadka of crushed cumin and black pepper spices adds fresh heat and aroma. Together, these steps layer flavor into the lentils, balancing the earthy lentils with the bright, spiced notes from the tempering.
This dal is well-suited for serving with rice or flatbreads, providing a flavorful and nourishing vegetarian main or side. The recipe also provides substitutions for those without curry leaves and alternative cooking methods.
If omitting onion and garlic, similar flavors can be achieved with mild vegetables and spices like asafetida or fenugreek leaves. Dry toasting the spices enhances aroma if not using oil.
Ingredients
For the lentils:
- 1/2 cup red lentils or masoor dal
- 1/2 cup yellow lentils or moong dal (or you can use more red lentils, petite
- 1 tomato chopped
- 1/2 teaspoon salt
- 1/2 teaspoon fenugreek leaves optional, dried
- 3 cups water
For the tadka/ tempering spices:
- 1 teaspoon cumin seeds
- 1/4 teaspoon black peppercorns
For the first tadka/ tempering:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 1/2 inch ginger minced
- 1/2 green chili minced, I use serrano or Indian or Thai, hot
- 1/4 teaspoon salt
- 1/2 to 1 teaspoon garam masala
- 5-6 curry leaves (fresh or dried or frozen)
For the second tadka/tempering:
- 1 teaspoon neutral cooking oil generic cooking oil
- The crushed spices from above
Instructions
- Cook the lentils; To cook the lentils in the instant pot, wash the lentils really well and drain. Add the to the instant pot with the rest of the ingredients and pressure cook for 7 minutes. Let the pressure release naturally for 10 minutes and then open the lid.
- To cook the lentils in a saucepan add the washed and drained lentils with all the ingredients for the lentils to a saucepan, partially covered, and cook (20 mins or longer). You might need to add 1/2 cup more water if the lentils thicken too much. Transfer the lentils to a serving dish.
- For the tempering spices; add the cumin seeds and black peppercorns to a mortar and pestle and crush them. You can also use a spice grinder to make them into a coarse mixture and set them aside.
- For the first tempering: heat the oil in a medium skillet, once hot, add half of the crushed cumin and peppercorn mixture then add the onion and a good pinch of salt and cook until the onion is translucent.(5-7 mins) Then add the garlic, ginger, green chili, and the rest of the salt and continue to cook until the onion is golden (2-4 mins). Add the garam masala and curry leaves and cook for another half a minute.
- Add this caramelized onion mix to the cooked lentils. (Or add cooked lentils to the caramelized onion skillet). Gently stir but don’t mix completely. You want some clusters of caramelized onion throughout the dal.
- Make the second tempering: Heat the oil in a small skillet, once hot add the remaining cumin seeds/ peppercorn mixture and cook until the mixture becomes fragrant. Then pour it over the dal/cooked lentils. Garnish it with cilantro and lemon juice.
- Store in a closed container for upto 3 days. Freeze for upto a month.To make ahead: keep the tempering separate and heat and add just before serving
Notes
- If curry leaves are unavailable, substitute with 2 bay leaves and lime juice to maintain flavor balance.
- To prepare without onion and garlic, use mild vegetables such as peeled zucchini or celery, and add asafetida or dried fenugreek leaves as substitutes.
- For oil-free cooking, sauté onions in broth and dry toast the cumin and peppercorn mixture separately until fragrant before adding to the dal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 471mg | 20% |
| Potassium | 586mg | 12% |
| Fiber | 15g | 60% |
| Sugar | 4g | 8% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 36mg | 40% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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