Blistered Tomato Daal
A simple tadka, hot oil poured over spices and aromatics, can completely transform a pot of lentils into something alive with aroma and flavor. The blistered tomatoes add a tangy seasonal twist, making this earthy whole urad daal both comforting and vibrant at the same time.
Yield: All recipes serve 2 people
Chef Notes: Tadka is a classic Indian cooking technique where whole spices, aromatics, and sometimes chilies are quickly fried in hot oil or ghee to release their essential oils and deepen their flavor.
Components
Turmeric Daal
Blistered Tomato Tadka
Basmati Rice and/or Roti/Flatbread
Mise
Cook the Urad:
Sort and Rinse the lentils and place in a pot with 4 C water, turmeric, and salt.
Simmer gently, covered, for 25-45 minutes until the lentils are soft but still hold some shape. (Add water as needed to keep them submerged.)
Blister the Tomatoes:
In a skillet, heat 1 T Ghee over high heat.
Add tomatoes and cook until skins blister and flesh softens, about 4–5 minutes. Set aside.
Make the Tadka
Dice the onion. Mince the garlic & ginger.
In the same skillet, add remaining ghee.
Toast 1 t cumin seeds, 1 t mustard seeds, and 1 t red chile flake until fragrant and popping.
Add onion, garlic, and ginger; sauté until golden.
Stir in ½ t chili powder, 1 t coriander powder, and ½ t garam masala.
Prepare the Garnishes
Mince the cilantro
Cut the lime into wedges
Finish
Add the blistered tomatoes to the tadka and mash lightly with a spoon.
Add the tadka into the cooked urad, adjusting consistency with water if needed. Simmer together for 10 minutes so flavors meld.
Ladle into bowls, top with fresh cilantro, and serve with warm rice or flatbread. Add squeeze of lime at the table to brighten it up.