Dal tadka is popular among all Malaysian after it was introduced by the Indian community who arrived here in the late eighteen century. Nowadays, it is a dish to savor by everyone regardless of their origin.
Although many foreign eating cultures had assimilated into the Malaysian culture, the locals still adhered closely to the authentic Indian recipe.
Here is my interpretation of my dal tadka, using only toor dal.

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Recipe
( Please refer to [ Ссылка ] for full details.)
Ingredients
To boil the dal
400g toor dal, soak for 30 minutes
1 tsp turmeric powder
2 tsp salt
1.5 liter (7 cups) water
To cook the spices
4 tbsp ghee
2 tsp cumin seeds
1 tsp mustard seeds
2 sprigs curry leaves
8 cloves garlic, finely chopped
2 inches ginger, finely chopped
2 green chilies, finely chopped
300g onion, finely chopped
400g tomatoes, finely chopped
2 tsp coriander powder
1 tsp garam masala
1/2 tsp Kashmiri chili powder
2 tsp kasuri methi
2 tbsp coriander leaves
Salt to taste
For the tadka.
2 tbsp ghee
1 tsp cumin seeds
1/2 tsp hing
4 dry chilies, cut and remove seeds
1/2 tsp chili powder
For dhungar
1 small piece of coal
1 tbsp ghee
Method
1. Cook the dal (lentil)
Clean and soak the dal
Wash the dal by changing the water a few times until it runs clear.
Soak the dal with sufficient water for thirty minutes,
Add the soaked lentils, turmeric powder, and salt to the boiling water. Simmer for forty-five minutes.
2. Cooking the herbs and spices
Heat some ghee in a frying pan over medium heat.
Add the cumin seeds and wait until it starts to splutter.
Now add the mustard seeds and curry leaves,
Blend the ginger, garlic, and green chilies and add to the spices.
Add the chopped onion and saute with the spices until it becomes soft. Season the dal with garam masala, chili powder, and kasuri methi.
After the onion is ready, pour in the chopped tomatoes and continue cooking for about 5-7 minutes until it starts to disintegrate.
Combine the spices with the dal. Sprinkle the chopped coriander leaves and season it with salt.
3. Temper the spices
Heat some ghee in a small frying pan.
Add the cumin seeds and wait for it to start crackling, followed by hing, dried chilies, and some Kashmiri chili powder.
When all the spices turn aromatic, pour the rest into the dal while still boiling. Mix well.
4. Dhunger method - Infuse with smoke flavor (optional)
Heat a small piece of charcoal on a wire rack over the stove.
Put a trivet in the pot of dal, place a small metal container on it.
When the charcoal is hot, place it in the metal container and add two teaspoons of ghee.
Cover to keep the smoke inside the pot for five minutes. Remove the charcoal and the metal container.
5. Garnish
Garnish with the reserved tempered sices and coriander leaves.

#DalTadka #CabbageThoran #chapati
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