Dal Tadka with Mixed Lentils and Smoked Paprika

50 mintime

Mediumdifficulty

4Servings

—Rating

Nutrition facts

320 kcalCalories

14 gProtein

32 gCarbs

16 gFat

Per serving · Approximate values estimated by AI

Creative Indian Fusion Lentils

Dal Tadka with Mixed Lentils and Smoked Paprika

Name: Dal Tadka with Mixed Lentils and Smoked Paprika
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Indian Fusion
Ingredients: 1/2 cup Toor Dal; 1/2 cup Masoor Dal (red lentils); 1/4 cup Chana Dal (split chickpeas); 3 tbsp Ghee; 1 tsp Cumin seeds; 1/2 tsp Mustard seeds; 3-4 Garlic cloves, thinly sliced; 1 tsp Ginger, julienned; 1-2 Green chilies, slit; 1/2 tsp Smoked paprika; 1/2 tsp Turmeric powder; to taste Salt; as needed Water; 2 tbsp Fresh cilantro, chopped

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.

Ingredients

Servings4

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.

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