Tadka Daal Recipe

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serves: 4

Buy The Urban Rajah’s Curry Memoirs by Ivor Peters (Headline; £16.99)


  • 120g red split lentils
  • 60g moong daal (yellow lentils)
  • 600ml water
  • 2 garlic cloves, roughly chopped
  • 1/2tsp turmeric powder
  • 2 green chillies, chopped
  • 1/4tsp sugar
  • 1 lemon


  • Soak both types of lentils for 15 minutes, then drain and rinse

  • Put in a pan with the water and bring to the boil

  • Add the garlic, tumeric, chillies and sugar, cooking for 25-30 minutes until the lentils have lost their shape and look mushy

  • Add water if it’s drying out; this dish needs to be loose and a little runny. Season well and squish in the juice of the lemon

  • Just before serving, spoon the tadka over the daal…without it’s naked. Serve with steaming hot Chappattis.

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