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Indian Lentil Dal Tadka | Creamy & Spicy
(0)
30 min
Quick
Gurkerl Küche
Ein aromatischer Klassiker der indischen Küche: Cremiges rotes Linsen-Dal verfeinert mit einem brutzelnden Tadka aus Ghee, geröstetem Kreuzkümmel, Knoblauch, Ingwer und Paradeisern. Perfekt serviert mit fluffigem Basmatireis – vollmundig, wärmend und reich an wertvollen Proteinen.
Preparation method
Cooking the Lentils
Thoroughly rinse the red lentils in a fine sieve under cold water until the water runs clear.
Place the rinsed lentils in a pot with approx. 600 ml of water, 1 tsp turmeric powder, and half of the finely grated ginger. Bring to a boil, then cover and gently simmer over medium heat for approx. 15-20 minutes until the lentils are soft and creamy. Season to taste with 1 tsp fine salt.
Preparing the Basmati Rice
Thoroughly wash the basmati rice as well. Bring to a boil with 1.5 times the amount of lightly salted water, then cover and let steep on the lowest heat setting for approx. 12-15 minutes until the water is completely absorbed.
Chef's tip
For a vegan option, the clarified butter (ghee) can simply be replaced with neutral vegetable oil or coconut oil.
If you prefer it milder, remove all seeds and membranes from the chilli pepper before slicing.
Ingredients
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