Tadka Dal Dip
This is a great party dip, serve with Roti or Pita
Ingredients
- ¾ cup split yellow peas
- ¾ cup split red lentils
- ¾ cup split pigeon peas Toor dal
- 2 ½ tsp salt
- 1 ½ tsp turmeric
- 6 ½ cups water
- 1 12 tsp grape-seed oil
- ¼ tsp cardamon seeds from 4 pods that have been crushed and shells removed or 1/4 tsp ground cardamon
- 4 whole cloves
- 2 tsp cumin seeds divided
- 2 cups onion small dice
- 2 fresh Serrano or jalapeño chiles finely chopped / with or without seeds
- 1 cup chopped tomato
- ¼ cup cilantro leaves
- 3 tabls ghee
- 3 dried chiles left whole
Instructions
- To start, mix together peas, lentils, toor dal, salt, turmeric and water in a large pot.Bring to a boil then simmer for about 40 minutes, stirring occasionally until tender. You may need to add little more water. Keep warm.
- Next heat oil in a sauce pan, add spices using just half of the cumin seeds.Cook until fragrant about 30 seconds add onion and chiles, cook until lightly browned about 6 minutes. Remove from heat and add tomato and cilantro then add this mixture to the warm dal.
- To finish, heat the ghee up in a small pan add dried chiles and remaining cumin seeds, cook until seeds start to pop and chiles are toasted pour this over the top of dal. Yum !
