Dal Tadka with Mixed Lentils and Smoked Paprika
60% authentic · Indian Fusion
A creative twist on Dal Tadka, this version uses a blend of different lentils for varied texture and flavor, incorporating smoked paprika in the tempering for a subtle smoky depth.
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Ingredients
- Toor Dal1/2 cup
- Masoor Dal (red lentils)1/2 cup
- Chana Dal (split chickpeas)1/4 cup
- Ghee3 tbsp
- Cumin seeds1 tsp
- Mustard seeds1/2 tsp
- Garlic cloves, thinly sliced3-4
- Ginger, julienned1 tsp
- Green chilies, slit1-2
- Smoked paprika1/2 tsp
- Turmeric powder1/2 tsp
- Saltto taste
- Wateras needed
- Fresh cilantro, chopped2 tbsp
Steps
- 1
Rinse the mixed dals thoroughly. Cook them together in a pressure cooker with water and a pinch of salt until very soft. Mash lightly.
- 2
Heat ghee in a separate pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
- 3
Add sliced garlic, julienned ginger, and slit green chilies. Sauté until fragrant.
- 4
Stir in turmeric powder and smoked paprika. Cook for 15 seconds, being careful not to burn the paprika.
- 5
Pour this tempering over the cooked dal. Mix well.
- 6
Add salt to taste and adjust consistency with water if needed. Simmer for 5-7 minutes.
- 7
Garnish with fresh cilantro. Serve hot.
