Yellow Lentil Dal Tadka | Taste of India
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35 min
Quick
Sezamo
Un curry indian autentic, cremos și reconfortant, preparat din linte delicată fiartă cu turmeric și desăvârșită cu o infuzie spectaculoasă de unt ghee călit cu usturoi, ghimbir și mirodenii aromate.
Preparation method
Preparing and boiling the lentils
Rinse the lentils thoroughly under cold running water until the water runs clear. Place the lentils in a large saucepan, add 750 ml of water, sea salt, and ground turmeric. Bring to a boil, then reduce the heat to medium-low and simmer for about 15-20 minutes, skimming off foam if needed, until the lentils are tender and creamy.
Add the diced tomatoes to the saucepan with the cooked lentils and stir well. Simmer on low heat for another 5 minutes to let the flavors combine nicely. If the mixture is too thick, add a little hot water to reach your desired consistency.
Preparing the Tadka infusion and serving
In a small frying pan or saucepan, heat the clarified butter (ghee) over medium heat. Add the ground cumin and let it release its aroma for 30 seconds, taking care not to burn it.
Chef's tip
For an authentically intense flavor, you can also add a dried or finely chopped green chili to the Tadka pan if you prefer spicy dishes.
Ghee butter gives the dish a rich, nutty aroma and Indian authenticity, but it can be replaced with coconut oil for a 100% vegan version.
Ingredients
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